Munster Valley Pie
700g lean pork, 1/2 bread bun, 1 small onion, 1 garlic clove,
12g fine salt, 1 egg, pepper and nutmeg.
For 6 servings
Baking time: 30-35 minutes
- Make some rough puff pastry. Chop the meat, the bun soaked in milk and the onion, previously sliced and fried in butter with the garlic. Add the egg and spices. Mix well.
- Roll out the pastry and line a 25cm earthenware flan dish. Add the filling, raise the edges of the pastry and brush with egg white.
- Place a second layer of pastry over the top and press down the edges so as to seal the two layers together. Brush the pie crust with egg yolk after making a small hole in the middle to allow the steam to escape, and decorate using a fork or knife.
- Bake in a hot oven for 30-35 minutes.
Wine: serve with a Sylvaner, Pinot Blanc or Pinot Noir