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Crammed full of veggies, this classic New Zealand pork pie is great for the whole family.
2-3 tablespoons seasoned flour
3 thick cut rashers bacon, rind removed and cut into 2.5cm pieces
1 leek, white and light green part, finely sliced
500g crown pumpkin, peeled and cut into 3cm pieces
1 carrot, peeled and sliced into rings
400g can chopped tomatoes in juice
1 cup vegetable stock
1 bay leaf
250g pre-rolled flaky puff pastry, thawed
1 egg yolk
1 tablespoon milk
2-3 tablespoons seasoned flour
3 thick cut rashers bacon, rind removed and cut into 2.5cm pieces
1 leek, white and light green part, finely sliced
500g crown pumpkin, peeled and cut into 3cm pieces
1 carrot, peeled and sliced into rings
400g can chopped tomatoes in juice
1 cup vegetable stock
1 bay leaf
250g pre-rolled flaky puff pastry, thawed
1 egg yolk
1 tablespoon milk
Preheat the oven to 160°C.
Heat a large frying pan over medium heat and add a little oil. Dust the pork pieces in seasoned flour and, in batches, place in the hot pan and brown on both sides. Transfer to a casserole dish as you go.
Lower the heat and add the bacon and leek. Cook for 5 minutes until the leek softens, then add the pumpkin and carrot. Add the tomatoes, stock and bay leaf and stir well, scraping the bottom of the pan to gather all the tasty bits and season. Add to the casserole dish with the pork. Cover dish with the lid and place in the oven to cook for 2 hours until the pork is tender.
Remove from the oven and thicken sauce, if necessary, with a butter and flour paste (see tips), to give you a thick sauce. Remove and discard bay leaf and leave pork to cool completely.
Preheat the oven to 190°C. Place a pie bird or upturned egg cup in a medium-sized pie dish. Spoon the cooled pork casserole into the dish. Mix together the egg yolk and milk.
On a lightly-floured bench, cut a strip of the measured pastry to fit the edge of the pie dish. Run a wet finger around the edge then place on the pastry strip. Brush pastry strip with a little egg wash. Roll out the pastry a little more to fit the top of the pie. Place the pastry top on and press lightly to seal. Cut away any excess pastry and crimp the edge. Using a sharp knife, ‘cut up the pastry’ by making horizontal cuts into the pastry edge. This seals but also helps the pastry to rise. If not using a pie bird, make 2-3 slits with a sharp knife in the pastry top for the steam to escape. Brush the top with egg wash and place in the oven. Bake pie for 40-45 minutes or until the pastry is well browned with no damp looking patches and the filling is piping hot.
Add any excess seasoned flour into the pan after softening the leek.
Flour and butter paste – mix 25g softened butter with 2 tablespoons plain flour.
Use the excess pastry to cut pastry leaves to decorate the top of the pie if wished or a ‘P’ to denote a pork pie.
Leave out the pastry and serve pork casserole with mashed potato or cooked pasta.
Use a whole egg lightly beaten with a pinch of salt for the egg wash. Just using an egg yolk will give you a richer colour to your pastry.
Crammed full of veggies, this classic New Zealand pork pie is great for the whole family.
500g diced pork shoulder (3-4cm pieces)
2-3 tablespoons seasoned flour
3 thick cut rashers bacon, rind removed and cut into 2.5cm pieces
1 leek, white and light green part, finely sliced
500g crown pumpkin, peeled and cut into 3cm pieces
1 carrot, peeled and sliced into rings
400g can chopped tomatoes in juice
1 cup vegetable stock
1 bay leaf
250g pre-rolled flaky puff pastry, thawed
1 egg yolk
1 tablespoon milk
Preheat the oven to 160°C.
Heat a large frying pan over medium heat and add a little oil. Dust the pork pieces in seasoned flour and, in batches, place in the hot pan and brown on both sides. Transfer to a casserole dish as you go.
Lower the heat and add the bacon and leek. Cook for 5 minutes until the leek softens, then add the pumpkin and carrot. Add the tomatoes, stock and bay leaf and stir well, scraping the bottom of the pan to gather all the tasty bits and season. Add to the casserole dish with the pork. Cover dish with the lid and place in the oven to cook for 2 hours until the pork is tender.
Remove from the oven and thicken sauce, if necessary, with a butter and flour paste (see tips), to give you a thick sauce. Remove and discard bay leaf and leave pork to cool completely.
Preheat the oven to 190°C. Place a pie bird or upturned egg cup in a medium-sized pie dish. Spoon the cooled pork casserole into the dish. Mix together the egg yolk and milk.
On a lightly-floured bench, cut a strip of the measured pastry to fit the edge of the pie dish. Run a wet finger around the edge then place on the pastry strip. Brush pastry strip with a little egg wash. Roll out the pastry a little more to fit the top of the pie. Place the pastry top on and press lightly to seal. Cut away any excess pastry and crimp the edge. Using a sharp knife, ‘cut up the pastry’ by making horizontal cuts into the pastry edge. This seals but also helps the pastry to rise. If not using a pie bird, make 2-3 slits with a sharp knife in the pastry top for the steam to escape. Brush the top with egg wash and place in the oven. Bake pie for 40-45 minutes or until the pastry is well browned with no damp looking patches and the filling is piping hot.
Add any excess seasoned flour into the pan after softening the leek.
Flour and butter paste – mix 25g softened butter with 2 tablespoons plain flour.
Use the excess pastry to cut pastry leaves to decorate the top of the pie if wished or a ‘P’ to denote a pork pie.
Leave out the pastry and serve pork casserole with mashed potato or cooked pasta.
Use a whole egg lightly beaten with a pinch of salt for the egg wash. Just using an egg yolk will give you a richer colour to your pastry.
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