Preheat oven to 150°C (130°C fan bake)

Heat 1 Tbsp of oil in a frying pan over high heat. Dice pork and season well with salt and pepper. When the pan is hot, brown the pork in two batches then transfer to a casserole dish.

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Reduce the heat

Reduce heat to medium, then add the butter and onions and cook for 10 minutes until golden. Stir occasionally. Add garlic, thyme, chilli and fennel seeds, cooking for another few minutes.

Add wine, then turn up the heat and let it bubble rapidly for 30 seconds to evaporate the alcohol.

Cook the pork

Add the vegetables and wine to the casserole dish with the pork, along with the chicken stock and kumara. Stir, cover and bake in the oven for 3 hours until the pork is very tender. Leave to cool for 30 minutes, then stir through spinach, spring onions, cashews and parsley. Season with salt and pepper.

Time for the pastry

Turn the oven up to 220°C (200°C for fan bake) and roll out the pastry. Line a greased pie dish with the pastry. Add the filling and top with pastry lid. Brush the pastry with the egg wash. Press edges to seal and trim off the excess pastry. Cut a couple of holes in the lid to allow the steam to escape.

If you like, turn it into mini pies by using deep muffin tray instead of a pie dish.

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Bake the pie

Place the pie in the oven for about 30 minutes or until the pastry is a deep golden brown and puffy.