About this recipe:This pie is a regular feature in my house at Christmas. It's dense, rich and absolutely delicious! Serve it hot/cold for dinner or a thin slice as a starter. Substitute Pecorino or mature Cheddar for Asiago if you prefer.
675g minced pork
1 tablespoon fennel seed or to taste
1 tablespoon crushed chillies or to taste
1 teaspoon salt
160g Asiago cheese, grated
1 (450g) Jus-Rol shortcrust pastry sheets
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Method Prep:20min › Cook:45min › Extra time:1hr5min › Ready in:2hr10min
Preheat an oven to 200 C / Gas 6.
Place a frying pan over medium heat; cook the mince pork in the frying pan with the fennel seed, crushed chillies and salt until completely browned, breaking the pork into small pieces as it cooks. Remove from heat and allow to cool completely.
Combine the minced pork, eggs, Asiago cheese and breadcrumbs in a large bowl; use your hands to mix thoroughly.
Line a 20 or 23cm pie tin with one of the prepared pastry sheets. Fill the pie with the pork mixture. Place the remaining pastry over the pie and press the edges together to seal. Be sure to cut steam vents into the top pastry.
Bake in the preheated oven for 15 minutes; reduce the heat to 180 C / Gas 4 and continue cooking until the pastry is browned and the filling is bubbling a bit, another 20 to 30 minutes. Remove from oven and allow the pie to cool 5 to 10 minutes before cutting to serve.
I found this pie really easy to make. I made my own pastry though. I used cheddar cheese and loads of chills flakes. It was delicious and plenty left over for lunches next day. Thank you for a lovely recipe. - 16 Aug 2014