share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
Pork & Prune Pie

Pork & Prune Pie

A rich and fruity pork pie from the Dairy Diary.




Pork & Prune Pie

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)

Instructions

1

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.

2

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.

3

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.

4

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.

Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Dairy Diary
Close Cookmode