Pork & Mushroom Pie

Second recipe of the day, a beautiful dish that's sure to be a comfort food favourite!

Ingredients:

• 1/2 cup white rice flour
• 1/2 cup glutinous rice flour
• 1/2 tsp salt
• 1/3 cup cold butter
• iced water
• 1 medium onion, finely chopped
• 1 1/2 cups chopped mushrooms
• 1 tbsp butter
• 1 lb pork, cubed
• 1 cup beef stock
• 1 tsp cumin
• 1 tsp ground pepper
• 1 tsp salt
• 1 egg

Directions:

1. Mix flours and salt.  Cut in butter to make a crumbly mixture.  Add in cold water 1 tbsp at a time until you get a good consistancy for pastry dough. 
2. You can either make one large pie or individual pies, I've done both and prefer the individuals, as they present and serve a lot nicer, but either way works.  Roll out your pastry and line your pie dish or baking cups with a little over half the dough (keep the other half to make the top).
3. In a fry pan melt the butter.  Add in onions and mushrooms, sauté until they are slightly golden. 
4. Add in the pork and fry until the meat is lightly browned.
5. Pour in stock and add seasoning.  Cover and let it all simmer for 10 - 15 minutes.
6. Spoon the pork mixture in the pie(s).  Most of the liquid should have evaporated during cooking, if not, try to drain some of it out, as too much will make the dough very soggy.
7. Roll out remaining pastry to make the top of the pie.  Pinch the edges shut.  Using a sharp knife, cut little slits for steam vents on the top of the pie(s).
8. Brush the pastry with a beaten egg to create a nice golden crust.
9. Bake at 350 degrees F for 30 - 40 minutes, until pastry is crispy and toasted.