Pork Pot Pies
Ingredients
- 3 tbsp oil
- 250 grams diced pork
- 1 small brown onion chopped
- 2 tbsp Dijon mustard
- 2 celery stalks diced small
- 1 small carrot diced small
- ½ red capsicum diced small
- ⅓ cup white wine
- Salt & pepper to taste
- ⅓ cup cream
- ½ cup chicken stock
- Store brought puff pastry or homemade
- 4 potatoes peeled, chopped
Instructions
- Peel potatoes, chop and boil to make mash. Dice onion, capsicum, celery and carrot.In a large pan add 2 tbsp oil, heat to medium high.
- Cook pork pieces for 5 minutes or until golden. Set aside. Add 1 tbsp oil and add all vegetables and cook for 5 minutes or until soft.
- Add Dijon mustard and mix well. Add wine and chicken stock and lower temperature to low and cook for 30 minutes.
- Add cream and allow to thicken slightly. In 2 dishes put pork into bowls and cut out a circle from your puff pastry sheet the size of dish your using and seal it over the filling.
- Cut 2-3 slits to allow steam to escape. Cook for 30 minutes or until golden in colour.
- When potatoes cooked mash with butter and milk and serve as a side with your pork pies.
Notes
Prep time- 15 mins Cook time-30 mins Serves-2
