Creamy pork and mushroom pie

    A nice change to a chicken/beef pie. Serves 4


    2 people made this


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


    1. Preheat oven to 200C
    2. Heat 1tbsp olive oil in a pan and fry onion for 5 mins. Add garlic and thyme. Cook for a few mins, then transfer to a 1.2 litre ovenproof dish
    3. Heat 1 tbsp olive oil and brown pork for a few mins, then add to dish.
    4. Melt butter in the pan and cook mushrooms for a few mins, add to the pork and onions and mix with 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 for 30-40 mins.
    7. Serve with mash and greens.

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