Reindeer and pork pie under a rustic crust

Instructions

1. 1

   Make the dough first so it has time to relax.

2. 2

   Mix 2 cups plain flour, ½ cup wholemeal flour, 1 teaspoon salt and 1½ cups cold water in a large bowl until you have a soft, pliable dough. Knead it briefly until smooth, cover it and leave it 30 minutes.

3. 3

   Heat the oven to 200°C (390°F) and line a deep baking dish.

4. 4

   Lay the flatbread across the bottom in a single layer, then build up layers of reindeer and pork slices on top, seasoning each layer well with salt and pepper. Keep going until all the meat is used.

5. 5

   Roll the rested dough into a rectangle big enough to cover the whole stack.

6. 6

   Lay it over the meat, seal the edges tightly and brush the top with beaten egg. Bake 20 minutes, until the crust is golden, then turn the oven down to 150°C (300°F) and give it another 2 to 2½ hours, until the filling is fork-tender. If the crust colours too fast, lay a sheet of foil over it.

7. 7

   Take the pie out and leave it alone for at least 20 minutes.

8. 8

   That rest is what gives you a moist slice rather than a flood of juices on the board. Serve it warm, with pickled red cabbage or a spoonful of berry sauce.