Top chefs share their recipes: Volker Marecek, Cordis Hotel, Auckland

1 large egg yolk 125ml water 110g margarine or butter

tsp salt beaten egg for glaze

Method

Slowly heat water and margarine/ butter in a saucepan. Once the fat is melted, boil for 2 minutes. Put flour in a bowl and make a well in the centre. Add the seasoning and yolk into the well, cover with some flour and quickly pour in the contents of the saucepan, stirring continuously. Once cooled, knead into a ball then leave covered for 30 minutes in a warm place.

Ingredients: Pie filling

450g minced pork 250g small diced pork 1 Granny Smith apple diced 2 shallots diced very small 60ml water 1 tsp salt 1 tsp sage tsp thyme tsp oregano tsp parsley tsp fresh ground pepper pinch crushed cloves gelatine

Method

Separate about two-thirds of the dough into five balls, each around the size of a billiard ball.

The other third of the dough will be used later for the lids.

Make each pie casing by moulding a ball around the outside of the bottom of a pint glass.

Stretch the dough up the glass for a bit less than 4cm so the pastry is reasonably thin. The pastry is easier to remove if the glass is coated in flour first.

To make the pie filling, simply mix all ingredients together. Fill the pastry casings with the pork mixture. Roll out the remainder of the pastry using a rolling pin.

Cut out lids using the top of the pint glass as a pastry cutter. Place lids on pies, sealing around the edges with some water.

Using the point of a knife, make a hole in the centre of each lid to allow steam to escape.

Bake at 180C in the centre of the oven for around 1 hour, glazing with a beaten egg yolk occasionally.

After cooking, leave to cool before eating.