Spanish Pork and Pepper Pie

Who doesn’t like a pie?

Many of the pies I make come from one book - simply called Pie.

Pie - Angela Boggiano

I have made one major change to the recipe in the book, I use pork mince instead of pork loin. Two reasons for this, that it cooks better and you end up with a much more solid slice of pie when the pie has cooled. Also I just use whatever peppers we have, could be red, green or yellow. These quantities make enough for about a 23cm pie dish.

The Pastry
200g plain flour, pinch of salt, 100g cold unsalted butter (cut into cubes),
2 egg yolks (beaten), 2 tbsp water and a pinch of saffron.

Rub the butter into the flour quickly, but gently, until the mixture resembles bread crumbs. Mix the egg yolks with the water, add the saffron and gradually add the egg mixture to the breadcrumbs, mixing with a knife. You probably won’t need all of the egg*, save what’s left to glaze the pie...