Mix pork with the flour, sweet paprika and salt. Heat a casserole dish with oil and add the meat in batches and brown on all sides then set aside. Brown the onions with the fennel seeds and bay leaves until the onions are soft.
Add the garlic and tomato paste and cook for a few mins, add the pork back to the pan, add the wine and cook until almost evaporated. Add the chicken stock and bring to a simmer then turn the heat to low, cover with a lid and cook for 1 hour (alternatively bake in a 160C oven), add the beans to the casserole and continue cooking for another 30 minutes or until the pork is tender. Stir through the parsley and season to taste. Cool if using later or cover with pastry if baking straight away.
Preheat oven to 200C.
Cover meat casserole with pastry, cut slits in the top to allow steam to escape, brush with egg wash and bake for 30 mins or until the pastry is golden.
1 Kilogram Pork Shoulder, Skin removed and meat cut into 4cm cubes (add bone to meat while cooking but remove before putting on pie lid)
1/4 cup flour
2 teaspoons sweet smoked paprika
1 teaspoon salt
2 tablespoons olive oil
2 onions, diced
2 teaspoons fennel seeds
2 bay leaves
2 cloves garlic, chopped
2 tablespoons tomato paste
1/2 cup white wine
1 1/2 - 2 cups chicken stock
2 cans cannellini beans or four bean mix, drained and rinsed
1/2 cup parsley, finely chopped
1 packet puff pastry
egg washer bursting top of pastry