This delicious pie used leftover roast pork, it would also be nice with leftover cooked chicken or lamb.
- A couple of handfuls of cooked Pork, diced
- A few rashers of Bacon
- One Leek, washed and chopped
- A cooking apple (I used Bramley)
- Teaspoon of Mustard seeds
- A couple of grinds of Black Pepper
- Half a teaspoon of ground Mace
- A generous slosh of Cream (you can use creme fraiche if you prefer)
- A sheet of Puff pastry
- An egg
Fry the bacon, mustard seeds and leek in a pan with a little butter. While this starts cooking peel and chop the apple and then it add to the pan along with black pepper and mace.
When the leeks have softened turn off the heat and stir in the leftover pork and the cream.
Lay the ready rolled puff pastry onto a baking tray and brush the edges with egg. Place about three handfuls of the filling onto one side of the pastry – it’s important not to overfill it*. Fold the other half over to form a lid, turn the edges and press down with a fork. Next, use the fork to make holes in the top to let steam out, brush with egg and sprinkle with some salt crystals.
Bake in the center of the oven at 180oC for approximately 45 minutes.
* if you have extra filling it is nice with a baked potato, or you could freeze it for a future pie. I had a go at putting it in a quiche but there was too much liquid in it so the consistency wasn’t right- it was yummy though!