Place the five-spice powder, onion, garlic and ginger in a food processor and process to make a paste.
Rub the paste all over the pork and leave overnight if possible, or for at least a couple of hours if not. Preheat the oven to 150ºC/gas 2. Pour the soy sauce, sherry and stock into a pan with a tight-fitting lid or a roasting tin and bring to the boil.
Add the pork and cover with the lid or with damp greaseproof paper and a double layer of foil if using the tin (it needs to be well sealed so that it can steam. Roast for 2½–3 hours until the meat is very tender when pierced with a fork.
Turn the oven down to 200ºC/gas 6. Mix the pork with all the filling ingredients and pop into a 24cm-diameter pie dish or 4 individual pie dishes.
Roll out the pastry on a lightly floured work surface until about 5mm thick. Moisten the edges of the pie dish with a little beaten egg, then drape the pastry over the dish. Trim off any overhanging pastry using a sharp knife, then press down the edges. Make a slit or small hole in the centre of the pastry to allow the steam to escape (to prevent the pastry going soggy).
If making individual pies, cut the pastry to the shape of your pie dishes and proceed as above with draping, trimming and slitting.
Brush with the beaten egg, then bake for about 20–25 minutes, until golden brown.
Place the five-spice powder, onion, garlic and ginger in a food processor and process to make a paste.
Rub the paste all over the pork and leave overnight if possible, or for at least a couple of hours if not. Preheat the oven to 150ºC/gas 2. Pour the soy sauce, sherry and stock into a pan with a tight-fitting lid or a roasting tin and bring to the boil.
Add the pork and cover with the lid or with damp greaseproof paper and a double layer of foil if using the tin (it needs to be well sealed so that it can steam. Roast for 2½–3 hours until the meat is very tender when pierced with a fork.
Turn the oven down to 200ºC/gas 6. Mix the pork with all the filling ingredients and pop into a 24cm-diameter pie dish or 4 individual pie dishes.
Roll out the pastry on a lightly floured work surface until about 5mm thick. Moisten the edges of the pie dish with a little beaten egg, then drape the pastry over the dish. Trim off any overhanging pastry using a sharp knife, then press down the edges. Make a slit or small hole in the centre of the pastry to allow the steam to escape (to prevent the pastry going soggy).
If making individual pies, cut the pastry to the shape of your pie dishes and proceed as above with draping, trimming and slitting.
Brush with the beaten egg, then bake for about 20–25 minutes, until golden brown.
