Winter pork pie

Recipe from: June 2018

Ingredients 16
Servings 6–8
Time 1 hour

Ingredients

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

Method

± 3 hours
 

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.

 

Read more on: sa pork  |  pie  |  pork
 

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