The Great Australian Bake Off

Up your pie game and try your hand at this next-level recipe, yum!


  • Pastry Base

  • 225g unsalted butter, cubed

  • 450g plain flour

  • ½ teaspoon salt

  • 2 teaspoons white vinegar

  • 125ml water

  • Pastry Top

  • 150 g plain flour

  • 75 g unsalted butter, cubed

  • Pinch of salt

  • ¾ teaspoon white vinegar

  • 40ml water

  • Egg Wash

  • 1 egg, lightly beaten

  • Pork and Sage Filling

  • 1 brown onion

  • 50g unsalted butter

  • 1 splash of olive oil

  • 1 tsp salt

  • 4 cloves of garlic, crushed

  • 1 large handful sized bunch of fresh sage, use as many leaves as desired depending on pungency.

  • 720g of pork fillets, cubed

  • 4 tablespoons plain flour

  • ½ teaspoon freshly ground black pepper

  • 1 cup prunes, stones removed and chopped into smallish pieces

  • 170ml pure cream

  • 170ml verjuice

  • Water, as needed

  • Nori Salt

  • 1 nori seaweed sheet

  • 1 tablespoon salt

  • Equipment

  • 6 round pie moulds (10cm wide at top X 7cm wide at bottom X 3cm deep)


  • 1.

    Pre-heat oven to 220C.

  • 2.

    For pastry bases rub flour, butter and salt together with your fingers to form breadcrumbs, ensuring that there are no smears of butter. Combine water and vinegar in a small cup. Pile out flour mix onto a clean work bench and sprinkle over water mix. Using the heel of your palm gently work the two together to form a smooth dough.

  • 3.

    Roll the dough out on a lightly floured patch of bench to about 4mm thick and, using the pie tins as your guide, cut large circles out that are about 2cm larger than the rim of the pie mould. They will be tidied and trimmed later so there is no need be overly fussy at this stage. Dock the pastry by pricking the base several times with a fork and place in the fridge to cool and relax. 

  • 4.

    To make the pastry use the same method as above for the pastry bases but leave smears of butter throughout the mixture. Form into a small disc, wrap with plastic and place in the fridge to relax.

  • 5.

    For the filling, chop the onion and then sweat over a low heat in a large fry pan with the butter, oil and salt until the onion has gone semi-translucent. Add the garlic and cook for another couple of minutes and then remove from the pan and set aside in a small bowl. Increase the heat to medium-high. Throw the cubed pork around in a bowl with the flour and pepper, then shake off any extra flour. Cook the pork pieces quickly in the pan with the residual fats until slightly browned. Place meat in bowl with onion mixture. Deglaze the pan with the verjuice and once the liquid has reduced by about two-thirds return the meat and onion to the pan. Turn the heat off, slowly drizzle in the cream, stirring constantly, and then stir through the prunes and chopped sage. Add water to form a thick sauce, somewhere between a gravy and a paste (approx add between 40 – 60ml).

  • 6.

    Remove pie lid dough from the fridge and roll out to about 4mm thickness and then cut out circles large enough to cover the top of the pie tins. Remove lined pie tins from the fridge and divide the pork mixture evenly between them. Brush a little egg wash on the rim of the pie bases and press the lids on, sealing the edges tightly. Brush the tops with a little more egg wash.

  • 7.

    Place in the oven and immediately reduce the temperature to 180C. Cook the pies for 45 minutes, or until golden and puffy.

  • 8.

    While the pies are cooking prepare the nori salt by breaking the nori sheet up into manageable pieces and then blitzing it in a small coffee bean grinder. Coarsely crush the salt with your fingers and combine the salt and nori in a small bowl.

  • 9.

    Remove the pies from the oven and immediately sprinkle with nori salt.


This recipe has not been edited or tested by the Bake Off Food Department.

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