Spanish Pork Pie

I've looked at this on lots of different occasions when doing our meal planner but skipped over it because it didn't appeal, but tonight I was brave! This pie is made with yeast pastry and I hate ( and have never had any success with) the faf of proving dough. I did as the recipe instructed but my pastry didn't have the spongy consistency in the featured picture but it was still a nice thin crusty crust!!

Spanish Pork Pie

Serves 4/6

12 pp/8 pp

Pastry

300 g strong flour

1 tbsp dried mixed herbs

1 tsp yeast

1 egg white (for egg wash)

Pinch of salt

Filling 

1tbsp smoked paprika

300g lean pork fillet, cubed

Low fat cooking spray

1 onion, thinly sliced

2 peppers, chopped

1 large carrot, grated

2 garlic cloves, grated

450g tomatoes, chopped

25g parma ham, chopped ( about 2 slices)

10g anchovy fillets, chopped

100ml white wine

1. To make the pastry, place the flour, salt, dried herbs and yeast in a bowl and add 150ml warm water and mix to make a dough. Sprinkle the work top with flour and knead the dough for about 5 minutes, then put in a bowl, cover with a tea towel and put somewhere warm until it doubles in size ( about 30 mins) FYI mine didn't!!! 

2. For the filling, sprinkle the paprika over the pork and spray a pan with oil, when hot add the pork and fry for 3 minutes until brown and sealed. Remove from the pan. 

3. Spray the pan again and fry the onion, carrot, pepper and garlic and cook over a medium heat for 10 minutes, add a little water if it starts to stick. Then return the pork to the pan and add the other ingredients letting the wine bubble up, then cover and cook for a further 10 minutes. Most of the liquid will evaporate. 

4. Preheat the oven to 160 degrees, spray a springform tin with cooking oil. Remove the dough from the bowl, cut a third of it and set aside for the lid and roll out the remainder to line the tin, ensuring the sides are the same height. Spoon the pork mixture into the tin and fold the slides slightly over the filling. 

5. Roll out the reserved dough to fit the pie. Place the pastry lid on the pie and pinch the edges together to seal and brush with egg wash. 

6. Pierce a hole in the top and bake for 45 minutes until golden. Let sit for a few minutes and then release the springform tin and slide onto a plate to cut. 

7. I served with broccoli and green beans. 

Do you have any good pie recipes to share?