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For the pastry:

  • Plain flour 900 g
  • Phase 250g Block 300 g
  • Water 200 ml
  • White Pepper 1 g

For the filling:

  • Shoulder of Pork 1 kg
  • COLMAN'S Sage & Onion Stuffing Mix 1.5kg 100 g
  • Water 100 ml

For the pie.

  • Egg 1 pc

To finish the pie.

  1. For the pastry:

    • Bring the water to a simmer then add the PHASE Dawn 250g and allow to melt.
    • Place the flour and pepper into a mixing bowl and create a well in the middle.
    • Pour the water mix into the middle and lightly kneed to bring the pastry together.
    • Wrap in cling film and set aside until needed.
  2. For the filling:

    • Roughly chop the pork and place into a bowl.
    • Sprinkle over the COLMAN'S Sage & Onion Stuffing Mix and water then mix well.
  3. For the pie.

    • Preheat oven 170°C.
    • Roll the pastry out the cut a triangle away for the lid.
    • Grease then line 10 small pie dishes with the pastry
    • Spoon the pork mix into the pie dish and carefully press down.
    • Brush the edges with egg wash then top with the lid.
    • Crimp around the edges, slice a small hole in the top then brush with more egg wash.
    • Place into the oven and bake for 45 min.
  4. To finish the pie.

    • Remove the pie from the oven and allow to cool slightly
    • Soak the gelatine in cold water for 5 min.
    • Bring the water to the boil then whisk in the KNORR Professional Chicken Jelly Bouillon.
    • Remove from the heat then add the gelatine and allow to melt.
    • Carefully pour through the hole in the top of the pie then allow to cool completely.