- Preheat the oven to 200˚C / 180˚C fan / Gas 6.
- Heat the oil in a large frying pan and fry the pork until nice and brown, then remove from the pan.
- In the same pan, add the onion, leek and garlic and fry for a few minutes to colour. Add the butter, mushrooms, and more oil if required, and fry for a few minutes.
- Return the pork to the pan, and add the dried herbs and flour. Stir for a few minutes then gradually add the stock and stir through. Add the cream and mustard and bring to the boil, and simmer gently for 20 minutes.
- Pour the mixture into a pie dish and then top with the puff pastry. Trim the pastry. Beat the egg with a little milk and use to brush over the pastry.
- Place in the oven for approximately 25 minutes until the pastry is golden.
- Serve with mash potatoes and greens.
Creamy pork, leek and mushroom pie
- Prep time 20 mins
- Cook time 45 mins
- Serves 4
Ingredients
- 1 tbsp oil
- 650g pork loin steaks or tenderloin, diced
- Small knob of butter
- 1 onion, chopped
- 1 leek, sliced
- 2 garlic cloves, crushed
- ½ tsp dried sage or thyme
- 250g mushrooms (chestnut or button)
- 1 tbsp plain flour
- 200ml chicken stock
- 150ml double cream
- 1 tbsp Dijon mustard
- Ready rolled puff pastry sheet
- 1 small egg, beaten
- Splash of milk
Method
This is a warm and comforting pork, leek and mushroom pie, finished with a puff pastry crust. Easy to make and full of flavor.