Ingredients For the pie 1 - 2 tbsp butter, for greasing the pan (nuttelex if lactose free)
1 tbsp oil
250 g thinly sliced prosciutto, cut
3 cloves garlic, crushed (exclude for low FODMAP)
3 tbsp fennel seeds
1 small onion, finely cut (exclude for low FODMAP)
500 g diced pork
3 tbsp flour (gluten free if required)
500 g pork mince
1 tsp allspice
1/4 cup water
1/4 cup white wine
2 apples, peeled, cored, cut into 3 cm pieces (add extra fennel for low FODMAP)
1/2 large fennel bulb, grated
1/4 cup cream (lactose free if required)
3 sheets puff pastry, thawed (gluten free if required)
Salt and pepper
1 egg, beaten
For the slaw 1/2 large fennel bulb, finely sliced,
Green feathery fennel leaves
1 carrot, grated
1/2 cucumber, cut into thin matchsticks
1 large capsicum, sliced
1 apple, grated (exclude for low FODMAP)
For the dressing 1 lemon, juiced
2 - 3 tbsp olive oil
2 - 3 tbsp vinegar
Salt, to taste
Preheat the oven to 220 degrees. Grease a 24 cm wide by 7 cm high springform pan with butter.
Sauté the garlic and prosciutto in oil on high in a frypan until caramelised.
Add 1 tbsp fennel seeds and sauté for 1 minute.
Toss the diced pork in flour and brown in the pan. Transfer to a plate.
Cook the mince, 1 tbsp fennel seeds and allspice in the pan. Stir to break the mince into small pieces. When just cooked return the diced pork and prosciutto to the pan. Stir to combine.
Add the diced apple, grated fennel, wine, water, cream season with salt and pepper to taste. Stir to combine. Cook for 3 minutes. Remove from the heat.
The prosciutto and fennel give the pork extra flavour
Line the springform pan with pastry. Sprinkle 1/2 tbsp of fennel seeds on the bottom. Pour in the pork mixture.
Cover the filling with pastry. Use your fingers to crimp and join the pastry top and sides. Cut a cross in the centre of the pastry
Pour the pork filling and place the pastry lid on top
Brush the pastry with egg. Sprinkle with the remaining fennel seeds.
Bake for 25 - 30 minutes or until the pastry turns golden brown.
In the meantime, put the slaw ingredients in a bowl. Whisk the dressing, add 2 - 3 tbsp to the slaw, toss to combine. Add more dressing to taste, if desired.