Preparation time (not including marinading): 1 1/2 hours
Cooking time: 1 1/2 hours

Ingredients - serves 4

1kg pork (preferably very fatty pork chops) chopped into 2cm dice

For the marinade:

  • 1 glass dry white wine
  • 1tbs olive oil
  • 5tbs vinegar
  • 2 crushed cloves garlic
  • 6 large shallots
  • 4 bay leaves
  • bunch of thyme and parsley
  • 4 cloves
  • salt & pepper

For the pastry:

  • 500g plain flour, sieved
  • 20g yeast
  • 150g butter
  • 200ml full-cream milk
  • 1tbs lard
  • 2 eggs
  • 1 egg yolk beaten with a little water
  • 2 pinches salt



Marinate the meat in the marinade for 48 hours in the refrigerator, stirring from time to time.

Make the pastry by combining the ingredients listed above and leaving the pastry to rest for 90 minutes, wrapped in a tea towel in a warm place, until it has doubled in volume, then knead it and let it rise for another 60 minutes.

Then cut it in half and make two circles of pastry. Place one in the base of a greased-and-floured pie-dish and raise it up the sides of the dish. Prick the base with a fork and pre-heat the oven to 200°C.

Fill the pie-dish with the marinated meat, then wet the edges of the second circle of pastry and use it to cover the meat, pinching the damp edges together with the base and decorating as you wish. Make a hole in the centre of the lid and insert a small roll of foil to act as a steam vent.

Brush the lid with beaten egg and bake for 90 minutes.

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