PORK PIE (TOURTE DE LA SAINT COCHON)

1 lb (500 gm) English spinach
1 lb (500 gm) shoulder of pork, trimmed well and minced finely
2 large eggs
2 tbsp cream (optional)
2 oz (60 gm) gruyere, grated
salt and black pepper
9 oz (250 gm) puff pastry
1 egg yolk, beaten with salt and pepper for glazing
GARLIC SAUCE:
4 cloves garlic
1 1/4 oz (30 gm) butter
5 fl oz (150 ml) creme fraiche
4 tbsp chicken stock

TO MAKE PIE:
Preheat oven to 375 degrees F (190 C).

Wash and trim spinach and plunge it into very large pan of boiling, salted water for 15 seconds.

Drain and press lightly to remove all water. Puree in food processor.

Mix spinach, pork, eggs, and cream (optional, for richer texture) together. Add cheese and season with salt and pepper.

Divide pastry and roll and cut each half into 10-inch (25cm) round.

Lift one round onto greased baking sheet or tray, then, leaving margin of 1 inch (2.5cm) all round.

Spread pork mixture over middle of pastry in even layer. Brush edge with beaten egg yolk and place second round of pastry carefully on top. Seal edge all way around by pressing firmly.

Make little `chimney' in middle of pie by removing small circle of pastry and inserting funnel made of baking paper rolled into a cylinder.

Brush top of pie with beaten egg yolk mixture.

Bake for 30 minutes, reducing heat to 300 degrees F (150 C) halfway through cooking time.

TO MAKE GARLIC SAUCE:
Fry peeled cloves of garlic in butter on gentle heat until tender, then mash them.

Mix in creme fraiche and chicken stock and reduce sauce over low heat until thick and velvety.

TO SERVE:
Pass sauce separately: both it and pie are good hot or cold.