For the pork pate, dice the onion and sauté. Fry the pork mince and cashew nuts as well, deglaze with a little soup and then add the cranberries. Salt, pepper, mix in the parsley leaves and the crushed chili pepper. Leave to cool.
When the mixture is cold, mix with one yolk and one egg, saving one egg white for brushing.
Roll out dough, fill, form a roll and decorate. Coat and bake the pork pie in the oven at 180 °C for about 25 to 30 minutes.
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