Spiced Pork & Potato Pie
This delicious pork and potato pie is the ultimate comfort food, perfect for a cozy family dinner. Flavored with aromatic spices and encased in a crispy shortcrust pastry, this hearty dish is sure to be a hit with everyone at the table. Enjoy a slice with a side of vibrant green salad for a satisfying meal, and save the leftovers for a tasty lunch the next day.
— Constant Cookbook
Ingredients
- 1 medium potato , cut into chunks
- 1 tsp sunflower oil
- 500g pack lean minced pork
- 1 onion , finely chopped
- 1 garlic clove , chopped
- ¼ tsp each ground cinnamon , allspice and nutmeg
- 100ml stock
- 400g ready-made shortcrust pastry
- 1 egg , beaten, to glaze
Instructions
- Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.
- Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.
- Bake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.
Cook Time
30M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 466 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.9 milligram of sodium
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