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1
Toss pork in flour; shake away excess. Heat oil in large saucepan on high heat. Cook pork, in batches, until browned. Remove from pan.
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2
Add onion, carrot, celery and fennel to pan; cook, stirring, until softened. Add garlic and thyme; cook, stirring, until fragrant. Return pork to pan with stock; bring to a boil. Reduce heat to low; simmer, covered, 1 1/2 hours. Remove cover; simmer about 20 mins or until mixture is slightly thickened. Stir in fennel tops and mustard. Season to taste; cool.
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3
Meanwhile, for the fennel pastry, process flour, fennel seeds, butter and salt to taste until crumbly. Add eggs and enough iced water (about 1/4 cup) to make ingredients just come together. Knead pastry on floured surface until smooth. Divide in half. Form each into a disc; wrap with plastic wrap. Refrigerate for 30 mins.
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4
Preheat the oven to 350u00b0F. Grease a deep 9 1/2-inch pie dish (6-cup capacity).
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5
Roll one of the pastry discs between sheets of parchment paper until large enough to line dish. Press pastry into dish; trim edge. Prick bottom with fork. Cover pastry with parchment paper; fill with dried beans or rice. Bake 15 mins. Remove paper and beans. Bake a further 10 mins or until browned. Cool.
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6
Spoon pork mixture into pie crust. Brush edge of pastry with egg. Roll remaining pastry until large enough to cover top of dish. Place over filling. Pinch edges together; trim excess pastry. Brush with egg; sprinkle with seeds. Cut several steam holes in pastry. Place pie plate on baking pan.
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7
Bake about 30 mins or until crust is browned. Serve with green salad, if desired.
