Name: Winter pork pie
Prep time: 60 min
Total time: 60 min
Yield: 6–8 servings
Cuisine: Bake
Ingredients: 250 g bacon fatty, chopped; 1.5 kg leg of pork cubed or topside goulash; about 250 ml flour; about 30 ml oil; 4 leeks plump,chopped; 6 carrots small, peeled and chopped; 30 ml tomato paste; 250 ml beer cider or lager; 1 bunch fresh parsley chopped; 2 bay leaves; 4 sprig fresh thyme; 1 can butter beans; 1 can haricot beans; 250 ml cream; about 500 g puff pastry

Recipe Disclaimer

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Ingredients (15)

250 g	bacon — fatty, chopped
1.5 kg	leg of pork — cubed or topside goulash
about 250 ml	flour
about 30 ml	oil
4	leeks — plump,chopped
6	carrots — small, peeled and chopped
30 ml	tomato paste
250 ml	beer — cider or lager
1 bunch	fresh parsley — chopped
2	bay leaves
4 sprig	fresh thyme
1 can	butter beans
1 can	haricot beans
250 ml	cream
about 500 g	puff pastry

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Method:

The secret to succulent pork is a low cooking temperature and patience while the dish bakes or stews slowly over a long period. This will also ensure that the meat stays tender and juicy.

1. Preheat the oven to 160°C. Fry the bacon in a pan until crispy. Remove and reserve the rendered fat. Roll the pork cubes in flour and fry in the reserved fat in batches until golden brown. Season well with salt and pepper. Only add oil if necessary. Remove and set aside with the bacon.

2. Fry the leeks and carrots for a few minutes. Stir in the tomato paste and fry for a few more minutes to caramelise. Add the beer and herbs to deglaze the pan. Stir in the beans and cream and heat through. Pour over the meat in an ovenproof dish that you will be using to serve the pie and season to taste with salt and pepper. Cover with a lid or foil and bake for about 2 hours.

3. Remove the filling from the oven and increase the temperature to 200°C. Cut out heart shapes in the puff pastry with a cookie cutter and cover the top of the filling with the hearts in concentric circles (starting at the outer edge). Brush continuously with the eggwash to ‘glue’ the pastry together; leave a gap or two in the centre for the steam to escape. Bake the pie for 30 minutes, reduce the temperature to 180°C and bake for another 15 minutes or until done.