- 300g cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 3 tbsp caster sugar
- juice ½ orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 rashers smoked streaky bacon, chopped
- 2 garlic cloves, crushed
- few thyme sprigs, leaves only
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 6 sage leaves, chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 500g pork mince
- 75g pistachio
- little freshly grated nutmeg
One of the most useful of spices for both sweet and savoury…
For the pastry
Put the cranberries in a pan with the sugar and orange juice. Bring to a simmer, then cook until the berries start to burst and the sauce thickens. Set aside to cool.
Heat the oil in a small pan and fry the onion until soft. Add the bacon and garlic, and cook until the bacon starts to brown, then stir through the thyme, sage and some seasoning. Allow it to cool slightly, then mix with the pork and pistachios. Season with salt, pepper and freshly grated nutmeg. Set aside.
Heat oven to 200C/180C fan/gas 6. Tip the flour into a bowl with 2 tsp salt. Put lard and milk into a pan with 150ml water, then heat until the lard has completely melted. Pour into the flour and beat with a wooden spoon until a ball of dough is formed. Knead briefly on a lightly floured surface until smooth.
Take two-thirds of the pastry and roll out between two sheets of baking parchment into a circle large enough to line the base and sides of a 20cm cake tin (about 4-6cm high with a slight overhang. Press the pastry into the tin making sure to push it into the corners. Pile half the filling into the pastry and flatten into an even layer. Spread over two-thirds of the cranberry sauce, then finish with remaining pork and roughly smooth the top. Keep the rest of the cranberry sauce in the fridge to serve with the pie.
Roll out remaining pastry between baking parchment and cut to a 20cm round. Place onto the pie and glaze the edge with some beaten egg. Fold up the overhanging pastry and press down to seal. Make a steam hole with the tip of a knife, then glaze the pie with more beaten egg. Cook for 30 mins, then reduce the heat to 180C/160C fan/gas 4. Continue cooking for 40 mins until the pastry is golden and a skewer inserted into the centre of the pie and left for 10 secs feels very hot. Cool on a wire rack. Serve with the reserved cranberry sauce. Will keep in the fridge for up to 3 days.
Watch our pork pie video for extra tips.
More ways with cranberriesFry a good handful cranberries with 1 tbsp soft brown sugar and a little butter for a few mins until softened. Stir into a beef, venison or game stew. Or, simmer 200g cranberries with 140g sugar, 1 tsp cinnamon and zest and juice 1 orange. Spoon over vanilla or chocolate ice cream.