Pork, Chorizo and Spinach Pie
While the pastry is chilling, melt the butter in a wide saucepan, add the spinach leaves and cook them until they have wilted. No additional water is necessary; the moisture remaining on the spinach is sufficient. Season with salt and freshly ground black pepper.
When the spinach leaves are cooked, drain them and allow them to cool.
In a large bowl, mix together the minced pork, the chopped chorizo, the grated nutmeg, the crushed garlic, the chopped sage and two-thirds of the beaten egg, and season with salt and freshly ground black pepper. Make sure the spinach leaves have cooled, then chop them roughly and add them to the mixture. Mix well.
When the pastry is chilled and firm, divide it in half, then roll out one half on a lightly floured work surface until it is about 8mm (a bit less than ½in) thick and use it to line the tart tin. Trim the edges and then brush the pastry with some of the beaten egg.
Put the pork mixture into the pastry case. Roll out the second half of the pastry until it is also about 8mm (a bit less than ½in) thick and place it on top of the pie. Trim the edges and brush the top with the remaining beaten egg. Roll out the scraps until they are about 5mm (¼in) thick and cut into leaves or whatever shapes take your fancy.
Place these on top of the pie to decorate it and brush the shapes with a little more beaten egg to glaze them.
Make a small hole 5mm (¼in) wide in the centre of the pastry and bake the pie in the oven for 50-60 minutes or until a skewer inserted into the middle comes out hot. Allow to cool for at least 30 minutes before removing it from the tin. When the pie has cooled, cut it into slices to serve.