Pork and Stinging Nettle Pie

1. For the Filling: Sear pork in a large pot until well browned. Add mirepoix and sauté until browned and tender; deglaze with sherry wine.
2. Add pork stock and simmer until tender. Make a slurry with the cornstarch and fold nettles in. Add nettle slurry to pot and bring to boil to thicken. Season with salt and vinegar and chill
3. For the Dough: Combine the flour, sugar and salt, cut the mixture with lard and butter, keeping it very cold. Add water until crumbling and barely holding together. Wrap and chill
4. To serve: Roll pie dough into small muffin tins and fill with pork mixture. Top with a layer of dough, vent and bake at 190ºC for 15-20 minutes or until dough is cooked through and flaky.

*Courtesy of National Pork Board, Des Moines, Iowa