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Omnipork Pie

Serves: 4

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  1. First prepare the pastry by bringing 200ml water to the boil with the Flora block and table salt
  2. Then sieve the flour and mix with water and fat mix
  3. Blend the oat milk and Zero Egg together and refrigerate
  4. When the dough has cooled to room temperature mould into a four balls
  5. Cut away 25% of the dough and roll into a round disc
  6. With the remaining dough 'raise' the dough around a greased clean jam jar until its 8cm high
  7. To prepare the filling, finely dice the shallots and cook in the brandy until no liquid remains
  8. Add chopped sage, chopped bacon and garlic puree
  9. Mix with diced coconut oil and Omnipork and divide into four to fill the pies
  10. Use the Zero Egg mix to stick the lids on and to crimp the edges and glaze the top
  11. Bake at 180C for around 60 minutes until pastry is cooked through