Abanico pig and “Golden” apple pie

Abanico pig pie

Season the abanico with salt and pepper, then make it brown and remove from fire. In the same container brown the carrots, the celeriac, the shallot with the thyme and the bay leaves. Put the abanico back with the vegetables, and add the stock to the level of the meat, cook covered at 180°C in the oven for 1 hour.
Finish the cooking uncovered glazing the abanico in his juice. 

Pie crust

Make a hole in the flour, add the egg, the lard, the butter, the water and the salt. Stir well to make a homogeneous dough. Then, crush the dough in low amounts with your hand palm on the work surface.
Let the dough rise for ¾ hours then roll it out to make circles of 14cm diameter. Cook at 160°C for 15 minutes. Set aside.  

Pie assembly 

Cut the Apples in fine slices and coat them with syrup.
Grease a mould of 16cm diameter, put the greaseproof paper and butter again. Assemble the apple slivers in the mould to form a rose. Cut the abanico separating each muscle and cut the vegetables in 2cm cubes. Rehydrate the dehydrated apples in the cooking juice. 
Stir the abanico pieces, the vegetables, the apples and the cooking juices and season with salt and white pepper.

Put 250g of the preparation in the apple rose then cook on the oven at 160°C for 10 minutes. Remove from fire and invert the preparation on the pie crust in order to have the apple rose on the outside. 

Finish and assembly

Wash and select the purslane. Emulsify the parsley oil and the nettle vinegar to make a vinaigrette dressing.
Cut the pie in 8 equal portions and serve them with the parsley and the vinaigrette dressing.