Friends of ours raise pigs and we were lucky enough to bring home half a pig (cut up into roasts, chops, and ribs etc) a few months ago. We made a roast of one of the joints last weekend and what we didn't eat, we froze. Tonight Adam had the bright idea of making pork pot-pies. They were delicious!
Ingredients:
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| Image stolen from pork.com.au |
- 600g lean pork mince
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrots, peeled and diced
- 1 cup peas
- 2 potatoes, peeled and diced
- 2 cups chicken stock
- 3 tablespoons gravy powder
- ¼ cup tomato sauce
- 3 sheets puff pastry
Heat oil in a large saucepan over high heat and brown the pork mince and onion well for 5 minutes.
Add the vegetables to the saucepan, stir in the chicken stock and gravy powder. Reduce heat to a simmer for 10 minutes.
Stir in the tomato sauce and continue to simmer for a further 5 minutes. Remove from the heat and cool.
Fill the pie pots ¾ full with the meat mixture.
Cut the puff pastry out to fit over the surface and edges of the pie pots. Brush the surface with a little butter and milk and pierce the surface gently.
Bake the pies on a baking tray in the preheated oven at 210⁰c for 12-15 minutes until pastry is puffed and golden.