Pork Kumera & Cashew Pie

rice bran oil for frying
1 kg boneless NZ pork shoulder, trimmed
SIDS SALT & PEPPER to taste
25 g butter
2 onions, chopped
4 cloves garlic, chopped
2 tbsp fresh thyme, chopped
1 tsp SIDS RINGS AROUND URANUS SAUCE
1½ tsp fennel seeds
½ cup white wine
1 cup chicken stock
700 g orange kumera, peeled & cut in chunks
1½ cups chopped spinach
¾ cup unsalted cashews, chopped
⅓ cup parsley, chopped
1 block puff pastry
1 egg, lightly whisked with milk

Preheat oven to 150°C. Heat 1 tbsp of oil in a frypan over a high heat. Dice pork and season well with SIDS SALT & PEPPER. Brown the pork in two batches then transfer to a casserole dish.
Reduce heat to medium then add butter, onions and cook for 10 minutes until golden, stirring. Add garlic, thyme, chilli, SIDS RINGS AROUND URANUS SAUCE and fennel and cook another 2 minutes. Add wine then turn heat to max and boil for 30 seconds to evaporate the alcohol. Add to the pork along with chicken stock and kumera then stir gently to mix.
Cover and bake in the oven for 3 hours until the pork is tender. Leave to cool for 30 minutes with lid off then stir through spinach, spring onion, cashews and parsley. Season with SIDS SALT & PEPPER to taste.
Turn the oven up to 220°C then roll out the pastry. Line a greased pie dish with the pastry, add filling and top with a pastry lid. Brush with egg wash and press edges to seal, then trim off excess pastry. Cut a couple of slots in the lid for steam to escape.
Bake in the oven for 30 minutes until pastry is golden brown and puffy.