Pork and Mushroom Pie

  • Difficulty: Medium
  • one hour and 30 minutes
  • 4 servings

Protein-rich pork and mushroom pie, anyone? Let’s enrich the ground meat-mushroom mixture with leek, make it even more hearty with eggs and give it an interesting texture with breadcrumbs. Bake for 45 minutes and your patience will be rewarded with an extra-meaty and extra-delicious treat.

Ingredients Needed for Pork and Mushroom Pie

2 tablespoons of vegetable oil
½ medium leek, sliced
1 pound pork mince
¼ cup water
salt
pepper
4 ounces of mushrooms, diced
2 tablespoons of fresh parsley, chopped
2 eggs
2 tablespoons of breadcrumbs
7 ounces of puff pastry
egg wash (from 1 egg)

How to Cook Pork and Mushroom Pie

  1. Heat 1 tablespoon of vegetable oil in a deep fry pan over low heat. Add the leek. Cook and stir until softened.
  2. Add the pork mince and turn the heat to medium. Break it into pieces. Cook and occasionally stir until browned.
  3. Add the water, season with salt and pepper and stir in. Cook for 15 minutes while occasionally stirring. Remove from heat.
  4. Heat the remaining tablespoon of oil in a saucepan over low heat. Add the mushrooms. Cook and stir until golden brown.
  5. Transfer them to the cooked mince pan. Add the parsley, eggs, and breadcrumbs. Mix all until even.
  6. Cut the pastry sheet into two equal square pieces. Line the bottom of a square 8-inch cake pan with one of them. Fill it with the pork mince mixture, then fit on top the other square of pastry.
  7. Coat with the egg wash and poke holes using a fork. Bake for 45 minutes at 360⁰F/180⁰C.

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