PORK FILLING FOR PIES
545 g ground pork
5 g fennel seed, or to taste
7 g crushed red pepper flakes, or to taste
(optional)
5 g salt
4 eggs
130 g grated cheese
45 g bread crumbs
pastry for a 9-inch double crust pie (i.e with a base and top) (see the hot water pastry recipe https://www.foodloversrecipes.com/2015/02/hot-water-pastry/
Preheat an oven to 400 degrees F (200 degrees C).
Place a skillet over medium heat; cook the ground pork in the skillet with the fennel seed, red pepper flakes, and salt until completely browned, breaking the pork into small pieces as it cooks. Remove from heat and allow to cool completely.
Combine the ground pork, eggs, cheese, and bread crumbs in a large bowl; use your hands to mix thoroughly.
Line a 9-inch pie plate (springform) with 2/3 of the prepared pastry. 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.
The pie is better the next day and is served cold.
Pictures: Adele Berndt
