Chunky Pork And Fennel Pie

• 3 cups plain (all purpose) flour
• 1 teaspoon fennel seeds
• 1 1/2 sticks plus 1 tablespoon butter, chopped
• 2 eggs
• 1/4 cup iced water, approximately
• 2 pounds pork shoulder, diced
• 1/3 cup plain (all purpose) flour
• 2 tablespoons olive oil
• 1 large yellow onion, chopped coarsely
• 1 large carrot, chopped coarsely
• 1 stick celery, trimmed, chopped coarsely
• 1 large fennel bulb, sliced thinly
• 2 cloves garlic, crushed
• 2 teaspoons fresh thyme, chopped
• 1 1/3 cups chicken stock
• 2 tablespoons fennel tops, chopped
• 1 tablespoon wholegrain mustard
• 1 egg, beaten lightly
• 1/4 teaspoon fennel seeds

1. Process flour, seeds and butter until crumbly.
2. Add eggs and enough of the water to make ingredients just come together.
3. Knead pastry on floured surface until smooth, enclose with plastic wrap; refrigerate 30 minutes.

flour, fennel seeds, butter, eggs, water, pork shoulder, flour, olive oil, yellow onion, carrot, celery, fennel bulb, garlic, fresh thyme, chicken stock, fennel tops, wholegrain mustard, egg, fennel seeds

Taken from www.foodrepublic.com/recipes/chunky-pork-and-fennel-pie-recipe/ (may not work)