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1
Make the vegetable filling first.
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2
De-seed the peppers and peel the onion.
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3
Chop both up roughly., Pour boiling water over the tomatoes, drain and skin them.
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4
Chop the tomatoes and the mushrooms up roughly.
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5
Preheat the oven.
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6
Heat the olive oil and butter in a large heavy frying pan.
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7
Add the chopped peppers and onion and dry gently, stirring quite a bit until softened.
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8
Then add the chopped tomatoes and mushrooms and cook for only a minute more.
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9
Season with salt and black pepper, remove from the heat and let the mixture cool in yhe pan while you prepare the meat case.
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10
To make the pork case, put all remaining ingredients in a mixing bowl, season well with salt and pepper and mix thoroughly with a wooden spoon, Flour a board and lightly butter a 21 cm flan dish.
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11
With well-floured hands gather the meat mixture into a ball.
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12
Take just under two-thirds of it and press it out with your floured hands on to the board in a circular shape bigger than the flan dish.
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13
Line the flan dish with it, pushing it up the sides so that it extends slightly over the rim and spoon in the vegetable filling.
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14
Now make another flat circle with the remaining meat mixture, moisten the edges with little water and put it on top, press down the edge so that it overlaps a bit, as the meat will shrink slightly while cooking.
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15
brush a little olive oil over the top.
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16
Bake the dish in the centre of the oven on a baking sheet for 1 hour.
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17
To serve just cut in slices, as with a pie.
