Ingredients

Method

• 3 T olive oil
• 250 g Woolworths streaky bacon, chopped
• 4 bulbs baby fennel, thinly sliced
• 4 cloves garlic, chopped
• 5 g sage, finely chopped, plus extra to garnish
• 500 g Woolworths pork sausages
• 2 sheet Woolworths frozen puff pastry, thawed
• 1 free-range egg
• 1 T milk
• sea salt, to taste
• black sesame seeds, to garnish
• For the plum chutney:
• 2 T olive oil
• 1 chopped red onion
• 4 Woolworths Flavourburst plums, chopped
• 2 T red wine or balsamic vinegar
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat the olive oil in a large frying pan. Fry the bacon until cooked, then remove from the pan. Sauté the fennel in the bacon fat until softened, then add the garlic and sage and fry until fragrant.

2. Remove from the heat to cool slightly. Remove the sausage meat from the casings, then mix with the cooked bacon and aromatics. Chill until needed.

3. To make the plum chutney, fry the onion in the olive oil for 4 minutes, then add the plums and fry for 5 minutes. Add ¼ cup water and simmer until the water has evaporated. If the plums need to soften further, add the same amount of water and cook for a bit longer. When they are slightly softened but still hold their shape, add the vinegar. Fry for a further minute and season. Remove from the heat and allow to cool completely.

4. Roll out 1 sheet of pastry to 20 x 15 cm on a floured surface. Chill. Repeat with the remaining pastry. Grease and line a baking tray and place one sheet of pastry on the tray.

5. Spread an even layer of filling over the pastry, leaving a border of 3 cm around the edge. Top with the second layer of pastry and seal by pinching the two layers of pastry together and folding over.

6. Score the top of the pie using a sharp knife, then beat together the egg and milk and brush onto the pastry. Sprinkle with the sesame seeds and sea salt and scatter with sage. Chill for 20 minutes.

7. Preheat the oven to 180°C. Once the pie has chilled, bake for 30–45 minutes, or until golden and cooked through. Allow to cool before cutting into squares and serving with the plum chutney.

Cook's note: Swap out the fennel for red onion if you prefer, just caramelise it a little longer.

Find more pork recipes here.

Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen