1.2 kg pork mince
1 large onion, chopped
2 celery sticks, chopped
1 tsp ground black pepper
2 bay leaves
2 fresh rosemary sprigs
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1 1/2 Tbs pure maple syrup (preferably dark syrup for its robust taste)
Pinch of salt
Rolled oats
Pre-rolled shortcrust pastry
1 egg, beaten
Preheat oven to 220 C.
In a large, heavy frying pan, fry the pork until it begins to brown.
Remove pork from the pan, add onion, celery, herbs and spices and cook until soft.
Add back in the pork with maple syrup and cook on low heat for 15 minutes.
Add oats and salt and cook for a further 15 minutes. If the mixture becomes too dry add a splash of water. Once cooked, remove bay leaves and allow the mixture to cool.
When the meat mixture is lukewarm, add it to a pie dish and spread it out evenly.
Cover the dish with the rolled-out pastry and press gently around the edges. Trim the pastry, crimp edges with a fork and snip small cuts into the crust to allow the steam to vent.
Use a cutter to make decorations with any leftover pastry then brush beaten egg across the top to glaze.
Bake for 15 minutes, then reduce heat to 190 C and bake for another 25 minutes or until the crust is golden.
Credits: Maple from Canada
Photo Credits: Maple from Canada
