Put all dry ingredients in a large bowl, make a well in the centre.
Pour oil and sherry into the well and mix together until a soft dough is formed. Briefly knead for a minute or so being careful not to overwork the pastry. It should feel heavier and wetter that a normal dough or pastry. If it seems a little dry add a further splash of sherry. It is important not to overwork the pastry, to keep it nice and short. Allow to rest covered in a cool spot for 15 minutes.
Slice the pork thinly, pan sear, seasoning well, rest on a plate.
Take a large handful of dough and, using a rolling pin on a cool, lightly floured surface, roll out until a uniform 4mm thickness. Cut into a large round.
Place pork down on top of pastry, cover with piquillo peppers,
Roll a top for the pie.
Place on top, crimp edges.
Bake in oven 180 degrees for 30 minutes
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