Brazilian Black Bean Scotch Pie

Prep Cut pork into 1.5cm cubes. Season with 0.5 tsp salt and pepper. Dice onion. Mince filling garlic and kale garlic separately. Drain and rinse black beans. Strip kale leaves from stems and tear into bite-size pieces. Preheat oven to 400F.

Sear Heat 2 tbsp olive oil in a heavy skillet over medium-high 90 seconds. Add pork in a single layer and sear 4 minutes turning often, until each side is deep mahogany.

Simmer Reduce heat to medium. Add onion and cook 3 minutes until soft. Stir in filling garlic, smoked paprika, cumin, bay leaf, and orange peel 60 seconds. Add black beans, tomato paste, and chicken stock. Reduce to low and simmer 15 minutes until pork is tender and the stew turns thick and glossy. Lift bay and orange peel out. Cool 5 minutes.

Build 1 Whisk flour and 0.25 tsp salt in a bowl. Melt lard in 100ml hot water in a small saucepan over medium until just simmering. Pour into the flour and stir quickly with a wooden spoon until a hot dough forms. Knead 60 seconds on a floured surface while still warm.

Build 2 Cut a quarter of the dough off and reserve for the lid. Press the larger piece into a small 10cm wide and 5cm deep round mold or ramekin to form a thick-walled cup. Spoon feijoada filling into the cup. Roll the lid disc 3mm thick, lay over the top, crimp the seam, and cut a small steam hole in the center.

Bake Whisk egg yolk with milk and brush over the pie top. Slide onto a sheet pan and bake 25 minutes until pastry is deep gold and the seam crisps.

Plate Whisk tamarind paste, malt vinegar, brown sugar, and Worcestershire in a small bowl for brown sauce. Heat 1 tbsp olive oil in a skillet over medium 60 seconds. Add kale garlic and kale leaves and stir 3 minutes until kale wilts and edges char. Adjust salt off the heat. Lift the pie onto a plate, lay kale alongside, and spoon brown sauce into a small bowl for dipping.