Pork And Stinging Nettle Pie

• 2 pounds pork shoulder cubed
• 1 onion small diced
• 4 stalks celery small diced
• 2 carrots small diced
• 1/2 cup sherry
• 4 cups pork stock
• 1 tablespoon cornstarch
• 1 pound nettles cleaned
• salt To taste
• 1 tablespoon sherry vinegar
• 6 cups flour
• 2 tablespoons sugar
• 1 tablespoon salt
• 3/4 pound butter diced and cold
• 3/4 cup lard diced and cold
• ice water As needed

1. 1. For the Filling: Sear pork in a large pot until well browned. Add mirepoix and saute until browned and tender; deglaze with sherry wine.
2. 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. 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. 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 375u0b0F for 15-20 minutes or until dough is cooked through and flaky

pork shoulder, onion, stalks celery, carrots, sherry, pork stock, cornstarch, nettles, salt, sherry vinegar, flour, sugar, salt, butter, lard, water

Taken from www.yummly.com/recipe/Pork-and-Stinging-Nettle-Pie-2255231 (may not work)