Main course

Pork pot pie

You do not need to spend long in the food section of Twitter before someone gets triggered by a pie that is not a pie. According to the Twitterati, a pie needs to be encased on all sides by pastry. It is not acceptable to fill a pot with filling, top it with pastry and call it a pie.

Certainly, the travesty served to me at a local pub in the Peak District ought to be held up as an extreme example of what not to do:

Apparently this is a game pie. I do not wish to shame the pub by naming it.

That said, as a quick way of making a dish that has half the carbs of a normal pie, the pie-in-a-dish has some merit. The question is what to call it. I think ‘pot pie‘ is the way to go.

This recipe uses leftover roast pork, and is adapted from a dish by Kevin D Weeks of The Spruce Eats. We make pot pies on Mondays after roast lunch Sundays, and make sure we have enough roast potatoes and sprouts left over to make a bubble and squeak to go with them.

Pork pot pie

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By Kevin D Weeks (adapted) Serves: About 3 pies
Cooking Time: 40 mins


  • 375g ready-rolled puff pastry
  • 50g butter
  • Half an onion, finely chopped
  • 1 stick of celery cut into a mirepoix (1cm dice)
  • 1 carrot peeled and cut into a mirepoix
  • Half a tsp each of fresh chopped marjoram and thyme
  • 1 clove garlic. finely chopped
  • 1 Knorr chicken stock cube dissolved in 200ml hot water (or use pork/ham stock if you have it)
  • 2 tbsp plain flour
  • 1 tbsp dry white wine
  • 400g leftover roast pork cut into 1cm pieces
  • Small handful of frozen garden peas
  • 1 egg, beaten
  • Sea salt and freshly ground black pepper



Heat oven to 190˚C


Heat half the butter in a saucepan and gently fry the diced/chopped vegetables and herbs until softened (10 mins). Add the garlic and cook for another minute. Remove to a bowl.


In the same pan, melt the rest of the butter and add the flour to form a roux. Cook the flour and butter for a minute or so before adding the stock. Whisk into a very thick velouté. This will be way thicker than any normal velouté, but this is correct. Stir in the wine and season.


Add the pork, peas and vegetables to the velouté, mix well and portion into 3 large ramekins or put the whole lot in a gratin dish.


Turn the rolled pastry out onto a floured surface and made sure you have enough area to cover the 3 pie dishes. Cut the pastry to just target than the pie dishes and drape over. Pinch the pastry to the edge of the dishes and trim off with a knife. Make two holes in the top to let steam out and brush over with beaten egg.


Put the finished pies onto a baking sheet and bake in the oven for 40 mins until golden. Remove and allow to cool before serving straight from the dishes.


As this dish is made with leftover roast pork, it makes sense to serve it with bubble and squeak made with leftover roast potatoes and sprouts.

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