Ingredients: (Serves 4-6)

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• 1Kg (2.2lb) pork shoulder

• 1 small brown onion – finely diced

• 2 tablespoons grape seed oil

• ¾ leek – halved & thinly sliced

• 4 celery sticks – finely diced

• 2 medium cloves garlic – finely crushed

• 3 large potatoes – cut into small cubes

• 1½ cups bacon – diced

• 2 bay leaves – whole

• 1½ tablespoons chicken stock powder

• 2 teaspoons coriander – ground

• 2 tablespoons corn flour

• Sea salt and black cracked pepper to season

• 6-8 sheets of puff pastry

• 2 large eggs – lightly beaten (for brushing)

• 2 cups water

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Method:

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Filling:

Lightly coat the pork with 2 tablespoons grape seed oil.

Evenly sprinkle the chicken stock powder over the pork.

Place the pork into a large saucepan along with the water, then cover.

Slowly simmer the pork, over medium/low heat for 4-6 hours, or until the pork becomes soft and tender.

 

Remove the pork and pork stock from the saucepan and separate.

Set both aside to cool.

Once cooled, shred the pork.

 

Using the same saucepan, add the remaining 1 tablespoon grape seed oil.

Sauté the onion, leek, celery, bacon, salt, and pepper together until the leek has wilted. (About 5-8 minutes).

 

Fold in the garlic, bay leaves and potato.

Stir for 3-5 minutes.

Add ½ cup water.

Reduce the heat to medium.

Simmer for 8-10 minutes (stirring occasionally) until the potato becomes soft.

 

Using a small bowl, stir the corn flour through the pork stock liquid.

 

Add the stock to the saucepan and allow to simmer.

Stir through until the sauce thickens.

 

Fold in the shredded pork.

Remove the bay leaves and discard them.

Remove the saucepan from the heat.

Place the pork into a large heat-proof bowl and set aside to cool completely.

 

Pies:

Preheat the oven to 180°C (356°F) or use an electric pie machine.

 

Using a medium to large round cookie cutter, cut out pie bases and lids.

Place the pastry bases into a 6-whole muffin tin (or use a pie machine).

Fill each pie casing with the cooled pie filling.

 

Place the lids over them and seal them down.

Lightly brush the lids with egg wash.

 

Bake in the oven for 15-25 minutes, or until the pastry is golden brown.

 

Set aside on a wire rack to cool for 3-5 minutes.