- Serves: 4
- Cook Time:
- Prep Time: 20 minutes
- Effort: medium
- 100 ml olive oil
- 500 g salted boneless pork shoulder, (or butt), or gammon joint, cut into 2cm pieces
- 1 medium onion, finely chopped
- 48 large snails, tinned
- 4 cloves garlic, chopped
- 1 bay leaf
- 8 tinned anchovies, canned, chopped
- 150 ml dry white wine
- 150 g shelled walnut pieces
- 100 ml double cream
- 1 x 250 g ready-made shortcrust pastry
- 1 egg, beaten, for the glaze
- mashed potato
- green beans
1. Pour the olive oil into a heavy-based pan and add the pork. Cook over a medium-high heat until the meat is sealed - about 10 minutes. Add the onion, snails, garlic, bay leaf and anchovies. Sauté for 3-4 minutes before pouring over the wine.
2. Simmer for a further 10-15 minutes to reduce about a third of the cooking liquid. Scatter over the walnut pieces, add the cream and continue cooking over a low heat for 10-15 minutes. Leave on one side to cool slightly and tip into an 18cm diameter pie dish. Preheat the oven to 180C/gas 4.
3. Roll out the pastry on a floured surface and use to cover the pie dish. Make a hole in the centre of the pie to allow steam to escape while it cooks.
4. Brush the pie with the beaten egg and bake for 30 minutes, until the pastry is golden. Serve with fluffy mashed potato and green beans.
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