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Pork & Prune Pie
Rated 5.0 stars by 1 users
Author:
Emily Davenport
Servings
4 servings
Prep Time
150 minutes
Calories
723
A rich and fruity pork pie from the Dairy Diary.
Ingredients
- Olive oil 2 tbsp
- Pork shoulder steaks 4, trimmed of fat and cut into chunks
- Plain flour 1 tbsp
- Onion 1, peeled and chopped
- Carrots 2 large, peeled and cut into chunks
- Celery 1 stick, chopped
- Bay leaf
- Star anise 1
- Pitted prunes in juice 290g can
-
Chicken or pork stock 450ml (¾ pint)
- Shortcrust pastry sheet 320g pack
- Egg 1 small or medium, beaten
- Steamed green vegetables to serve (optional)
Directions
- Heat oil in a large lidded non-stick pan. Toss pork in flour, add to pan with onion and cook for about 5 minutes until pork is browned all over
Add vegetables to pan with bay leaf, star anise, prunes (with juice) and stock. Bring to the boil, then reduce the heat, cover and simmer very gently for about 1½ hours until meat is tender
Preheat oven to 200°C/180°fan/Gas 6. Remove star anise and bay leaf and, using a slotted spoon, spoon meat and vegetables into a 1.2 litre (2 pint) pie dish. Boil stock for 10 minutes to thicken, then pour over meat
- Cover with pastry sheet, trim to fit, crimp edges and decorate with trimmings, if wished. Brush with egg, make a hole in centre and bake for 25-30 minutes until pastry is cooked and golden. Serve with green vegetables, if wished
Nutrition
Calories 723, Fat 38.3 grams, Saturated Fat 12.7 grams
