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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

Ingredients

  • 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

Instructions

1

Heat oven to 190˚C

2

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.

3

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.

4

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.

5

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.

6

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.

7

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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