Recipe: Pork Mince Pie

I never knew how cheap pork mince was- it's even cheaper than beef in fact, £2 for 500g!?! That's insane! I cooked this for my brother and one of his mates that he had round, i went over to cook for him as our parents are currently away in Sharm El Sheik and so Michael is left all on his own. And he can't cook a damn thing- seriously, he can't even open a tin!!! He's been surviving off pot noodles and scotch eggs ever since theyve been away i think. This was a very filling and substantial meal, that kept both me and two hungry teenage boys happy. The pie can be a little messy when it comes to serving, as the mince kinda falls out everywhere, but the flavour is fantastic!!

Pork Mince Pie (serves 3/4)

3 tbsp olive oil
1 white onion, finely diced
1 garlic clove, crushed
½ tsp marjoram
500g pork mince
2 tbsp Worchester sauce
2 generous teaspoons English mustard
Salt and pepper to taste
1 sheet ready rolled puff pastry sheet
Milk or beaten egg to glaze

1. Fry the onion, garlic and marjoram in the olive oil, for 10 minutes, stirring often. Increase heat to high, add the pork mince, and cook for a further 5 minutes. Add the Worchester sauce and mustard, and cook for another 5 minutes. Season to taste and set aside to cool.
2. Preheat the oven to 200C. Put the pastry sheet on a baking tray lined with greaseproof paper. Cut the pastry in half, pile all the mince mixture onto one half, and top with the other half. Crimp the pastry at the edges, and cut a couple of holes in the top of the pie to avoid soggy pastry.
3. Brush with beaten egg or milk, and bake in the oven for 25 minutes. Serve!