Creamy pork and mushroom pie

    30 min

    This savoury pie with pork loin and mushrooms is a nice change from chicken or beef pie and it's easy to make - the filling is mixed right in the baking dish and topped with ready made puff pastry.


    5 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 1 clove garlic, crushed
    • leaves from 2 fresh thyme sprigs
    • 750g pork loin, cubed
    • 1 knob butter
    • 250g chestnut mushrooms, sliced
    • 1 tablespoon plain flour
    • 100ml chicken stock
    • 100ml double cream
    • zest of 1 lemon
    • salt and pepper
    • 375g pack ready rolled puff pastry
    • milk for brushing

    Cook:30min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6.
    2. Heat 1 tablespoon olive oil in a pan and fry onion till soft, about 5 minutes. Add garlic and thyme. Fry gently for a few more minutes, then transfer to a 1.2 litre ovenproof dish.
    3. Heat 1 tablespoon olive oil and brown pork for a few minutes in the pan, then add to dish.
    4. Melt butter in the pan and cook mushrooms until softened, about 6 to 8 minutes. Add to pork and onions and mix in the flour.
    5. In a jug, mix chicken stock with double cream and lemon zest. Season well and pour into dish.
    6. Unroll pastry and place on top of the dish. Trim the edges and use the pastry trimmings to decorate the top of the pie. Brush with milk and bake in the preheated oven until golden brown, about 30 to 40 minutes.
    7. Serve with mash and greens.

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