• October 05, 2020

 Pig Pork Pie

Serving Size: 4

Cooking time: 50 Minutes


6 tsp oil

1 large onion, finely chopped

3 cloves of garlic, finely chopped

1¼ lb cubed pork

flour for coating pork cubes

½ oz fresh sage leaves, chopped

4 ttbsp. dry sherry

1 tsp Dijon mustard

10 oz button mushrooms, finely sliced

2 cups good vegetable stock

1 roll ready-made puff pastry


1. Slowly heat the oil in a frying-pan, add onion and garlic, fry until soft.

2. Coat pork cubes in the flour, add to the pan and fry until golden brown.

3. Add the all the sage, sherry, 1 cup of vegetable stock, mustard and

mushrooms and cook on low heat for 15-20 minutes.

4. If the blend looks like it is drying out the add some of the remaining

vegetable stock to help make it moist.

5. Place mixture into a 10-inch pie dish and cover with the rolled-out sheet of

pastry. Trim off any excess and crimp edges of pastry.

6. Brush with egg and bake at 356ºF for 15-20 minutes or golden brown.

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