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  • Pastry

  • 1 cup plain flour

  • 1 cup self raising flour

  • pinch salt

  • 120ml olive oil

  • 150 ml dry fino sherry

  • Filling

  • 450 g pork loin

  • 250 g piquillo peppers,

  • pinch salt

  • pinch freshly cracked black pepper


  • Pastry:

  • 1.

    Put all dry ingredients in a large bowl, make a well in the centre.

  • 2.

    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.

  • Filling:

  • 1.

    Slice the pork thinly, pan sear, seasoning well, rest on a plate.

  • 2.

    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.

  • 3.

    Place pork down on top of pastry, cover with piquillo peppers,

  • 4.

    Roll a top for the pie.

  • 5.

    Place on top, crimp edges.

  • 6.

    Bake in oven 180 degrees for 30 minutes

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