This is a bit of a cheat, as I've done a very similiar pie to this one before, but the filling in this one was so good, I had to share.
200g lean pork
200g streaky bacon (aprox 150g de-rinded)
125g mild cheddar
100g Lancashire cheese
250g cottage cheese, drained in a sieve and processed
2 big or 4 small spring onions
1 clove garlic
2tbsp chopped parsley
2 eggs, lightly beaten
freshly ground black pepper
1 heaped tbsp dried breadcrumbs
using the pastry dough here
Mince the pork and de-rind the bacon in a food processor. Render the fat from the bacon, or just use oil, and fry the minced pork and bacon for about 5 minutes. Transfer to a bowl and let cool slightly, then add all the other ingredients except the breadcrumbs.
Preheat to 200c/400f, and put in a baking sheet. Roll out the larger disc of pastry to cove the bottom and sides with a few cm of overhang. Sprinkle the bottom with breadcrumbs, then fill with the mixture. Roll out the rest of the dough to make a lid. Fold the overhang over and seal by pressing down with the tines of a fork. Just before baking glaze the pie with the milk salt egg combo, and stab it here and there with the prongs of a fork to make steam holes.
Bake at 200c/400f for 10 minutes, then turn it sown to 180c/350f and bake for a further 45 minutes. Leave the pie to cool at least 10 minutes, but 25 is better.
This is a Nigella Lawson recipe from "How to be a Domestic Goddess". This pie filling is so good! Bacon and cheese and more cheese and then some parsley and spring onions to mislead you into thinking that it's actually kind of light. I loved it. Nigella can do no wrong. I bet this one would be really good cold at a picnic too.