About this recipe:This is so good - you can't go wrong with the combination of fresh minced pork, onion, herbs and Parmesan cheese all wrapped up in shortcrust pastry. It's a large pie - but you could make individual pies using a muffin tin. Serve warm or cold.
900g minced pork
2 tablespoons finely chopped fresh rosemary
180g Italian sausage or salami, chopped
1 tablespoon chopped fresh parsley
1 large onion, grated or finely minced
ground black pepper
40g grated Parmesan cheese
1 (425g) packet with 2 pre-rolled shortcrust pastry sheets
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Method Prep:20min › Cook:15min › Ready in:35min
On a floured surface; roll out pastry and line the bottom of a 23cm pie dish. Keep other pastry sheet for topping.
Place minced pork, rosemary, breadcrumbs, parsley and grated onion in a medium-size bowl; mix until well blended. Add sausage or salami into the mixture. Season with salt and pepper.
Sprinkle half of the grated parmesan cheese into the bottom of the pastry case. Spread pork mixture on top of cheese, and sprinkle over remaining parmesan. Place the other layer of pastry on top, sealing the edges together.
Bake at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 35 to 40 minutes.