How to make Pork, Sun-dried Tomato and Chicken Pie

Here's how:
1. Preheat the oven to 170˚C/gas mark 3.
2. Grease the tin well with butter. Roll out 2⁄3 of the pastry – not too thick
but thick enough to hold together when cooked; about 4mm is a suitable thickness. Use this to line the tin.
3. Put the pork in a bowl and season with salt and pepper. Put this in the bottom of the pie and press down evenly.
4. Drain the tomatoes, reserving the oil for frying or as a salad dressing. Put a layer over the pork, overlapping the slices slightly.
5. Put the chicken meat on top of the tomatoes and season with a little salt and pepper if you wish.
6. Roll out the rest of the pastry to make the lid. Dampen the edges of the pastry base with water and lay the lid on top of the pie. Crimp the edges together with your finger and thumb. Make 3 slits in the top to allow the steam to escape.
7. Bake the pie for 2 hours, the first hour at 170˚C/gas mark 3, the second hour at 160˚C/gas mark 2–3. You will know when it is cooked by piercing the centre with a knife: it should slide in easily and there should be very little residue left on the blade.
8. Allow to cool for 30–40 minutes before serving warm, or allow to cool completely and put in the fridge for a few hours, then serve cold with salad.

You'll be needing:
Butter for greasing
1 quantity of
shortcrust pastry
750g minced pork
Salt and pepper to taste
1 x 200g jar sun-dried
tomatoes in oil
500g uncooked chicken,
either thinly sliced
or diced

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