| PUMPKIN AND PORK PIE RECIPE
Pumpkin and Pork Pie
Pumpkin and Pork Pie (Serves 4)
500g puff pastry
1/2 tsp caraway seeds
Boil the rice in salted water and drain.
Fry the finely chopped onions with the diced pork in hot olive oil, browning well all over.
Cut up the pumpkin into large chunks and add to the pan.
Sallow to simmer in the pumpkin juices until quite tender.
Remove from the heat, mix with the cooked rice and season with the crushed caraway seeds, salt and pepper.
Line a shallow pie dish with half the pastry, spread the filling evenly on top and cover with the other half of the pastry.
Prick with a fork and bake for half an hour in in medium oven.