Pork and Chestnut Pie

Light and tasty, this pie combines the traditional flavours of Christmas.


  • 12 oz. flour
  • 4 oz. butter
  • 2 oz. lard
  • 1/2 teaspoon salt
  • 3 fl.oz. water


  • 12 oz. prok fillet, chopped roughly
  • 12 oz. tinned whole chestnuts, chopped roughly
  • 12 oz. cranberries
  • 1  small onion, finely chopped
  • 1 tablespoon cooking oil
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage
  • 3 eggs, beaten
  • salt and pepper

Directions for Pork and Chestnut Pie

     In a  bowl, rub the fats into the flour and stir in the salt. MIx to a dough with the cold water, wrap on cling film and chill for 1 hour. Set oven to 400 degrees F or Mark 6.

     Heat the oil in a pan and cook the onions until soft but not browned. Place the prok and chestnuts in a large bowl and add onion. Stir in the herbs and seasoning to taste and mix well. Beat 2 eggs and add the bowl with the cranberries, stirring thoroughly to combine. Roll out two thirds of the pastry on a floured surface and line a loose based 9 1/2 inch flan tin. Fill with the pork mixture, smoothing it out evenly. Roll out the rest of the pastry to make a lid, cover and seal the edges with water. Beat the remaining egg and brush over the pie to glaze. Bake for 40-50 minutes.

Tags: christmas recipes, pork, recipes Christmas Recipes

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