Directions

1. Make mirepoix: Add olive oil to large skillet set over medium-low heat. Add the onions, carrots and celery mixing well to coat. Cook, stirring often, for 10-12 minutes, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning.
2. For the filling: sear pork in a large pot until well browned. Add mirepoix and sauté until browned and tender; deglaze with sherry wine.
3. Add pork stock and simmer until tender. Make a slurry with the cornstarch and fold nettles in. Add nettle slurry to pot and bring to a boil to thicken. Season with salt and vinegar and chill.
4. For the dough: combine the flour, sugar and salt. Cut the mixture with lard and butter, keeping it very cold. Add water until crumbling and barely holding together. Wrap and chill.
5. To serve: roll pie dough into small muffin tins and fill it with pork mixture. Top with a layer of dough, vent and bake at 375 F for 15-20 minutes or until dough is cooked through and flaky.