Homemade Minced Pork Pie with Cheese and Tender Pastry

Preparation method

• For this pie, we need simple ingredients: flour, cold butter, egg, and a little vinegar for the tender pastry, while the filling is made with pork neck, onions, garlic, spices, tomato paste, and a blend of cheeses. Add the water or stock gradually, just as much as needed to keep the filling juicy without making it too wet.
• Preparing the Tender Pastry
  Add the flour and salt to the bowl of a food processor. Add the cold butter, cut into cubes, and mix until the mixture resembles coarse crumbs, with small pieces of butter still visible.
  Add the egg and apple cider vinegar, then gradually pour in the cold water.
  Knead only until the dough comes together. Do not overwork it, as we want a tender and flaky pastry after baking, rather than an elastic dough.
  Shape the dough into a ball, flatten it slightly, wrap it in cling film, and refrigerate for at least 30–45 minutes.
• Grinding the Meat
  Cut the pork neck into suitable pieces and grind it using a medium-size grinding plate. Do not grind the meat too finely. For this pie, we want the texture of the meat to remain noticeable in every bite.
• Cooking the Onions and Adding the Meat
  Peel the onions and slice them thinly. Heat the butter and oil in a large skillet. Add the onions and cook over medium-low heat, stirring occasionally. Cook for approximately 15–20 minutes, until they become very soft and start to caramelize lightly.
  Increase the heat and add the minced pork to the onions. Cook, stirring and breaking up the meat with a spatula, until it is nicely browned. There is no need to cook it all the way through, as it will continue cooking in the oven.
• Add the chopped garlic, thyme, paprika, diced tomato, mustard, salt, and pepper to taste. Cook everything with the meat for 1–2 minutes, then gradually pour in the stock or water and let the mixture simmer until the liquid has almost completely reduced.
  The filling should be juicy, but not watery. Remove from the heat and allow it to cool slightly.
• Once the filling has cooled enough, add the cheese blend and gently stir to combine. Allow the filling to cool completely before assembling the pie.
• Assembling the Pie
  Take the dough out of the refrigerator and divide it into two pieces, one slightly larger than the other. Set aside a small piece for decoration, if desired.
  Roll out the larger piece into a sheet large enough to cover the bottom and sides of the baking pan.
  
• Place the pastry in the 30.8 × 30.8 cm baking pan and gently press it into the corners. Add the filling and spread it evenly, without pressing it down too firmly.
• With the reserved piece of pastry, you can make small leaves, braids, or any other decoration you like. Beat the egg together with the milk and brush the entire surface of the pie, including the decorations.
  For a beautiful, golden, glossy crust, make sure the pastry is coated evenly. Optionally, sprinkle with a seed mix for extra flavor and texture.
• Baking
  Preheat the oven to 190°C (375°F), using conventional top and bottom heat.
  Place the baking pan on the middle rack and bake the pie for approximately 45–55 minutes, or until the pastry is beautifully browned and golden.
  If the top starts browning too quickly, loosely cover it with aluminum foil for the last 10–15 minutes.
  Once baked, remove the pie from the oven and let it rest for approximately 15–20 minutes before slicing.
• How to Serve the Meat Pie
  This pie is delicious while still slightly warm, when the pastry is crisp, the filling remains juicy, and the cheese is still soft and melty.
  Serve it on its own, with a fresh green salad, or alongside a few pickles. For an extra touch of freshness, it also pairs beautifully with a cold yogurt, garlic, and herb sauce.
  If you prefer a richer, more indulgent pie, I recommend serving it while it is still warm, so you can enjoy the blend of melted cheeses inside.
• How to Store the Pie
  Store the pie in the refrigerator, in an airtight container, for up to 3 days. Before serving, you can reheat it in the oven for a few minutes to help the pastry regain its crisp texture. Happy cooking and enjoy!