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1
Toss pork in 1/2 cup flour; shake off excess. Heat 1 tbsp oil in a large, heavy-bottomed saucepan over medium-high heat. Cook pork, in batches, adding oil as necessary between batches, until browned. Remove from pan. Add carrot, celery and bacon and cook, stirring, for about 8 mins or until softened. Add garlic and sage and cook, stirring, until fragrant.
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2
Deglaze pan with cider then simmer for about 5 mins or until reduced slightly. Return pork with stock, bring to a boil then reduce heat to very low and simmer, covered, for 1 hour 30 mins or until tender. Add apple and mustard and simmer, uncovered for 20 mins or until mixture is slightly thickened. Season to taste then let cool completely.
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3
Meanwhile, to make the pastry, process remaining flour, fennel seeds and butter in a food processor until crumbly. Add 3 eggs and enough iced water to just come together. Gently knead until smooth then wrap in plastic and chill for 30 mins.
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4
Preheat oven to 350u00b0F. Grease a deep 10 inch pie dish. Roll out 2/3 pastry then use to line prepared pan. Gently press into sides and edges, trim excess then chill for 30 mins. Line with parchment paper, fill with pie weights and blind-bake for 20 mins. Remove paper and beans and bake for another 10 mins or until lightly browned. Cool completely.
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5
Transfer cold pork mixture to pie shell. Brush edge with beaten egg then roll remaining pastry large enough to cover filling then place over pie dish and seal edges. Trim excess. Brush top with egg and cut several steam holes. Bake for around 30 mins, or until browned.
