Dinner - Pork & leek pie recipes
A chicken pie recipe with pork knuckle for extra meatiness, served with parsley sauce and a healthy heap of mashed potato. 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.
Chicken and pork knuckle pie recipe
Yields: 0 servings
Number of ingredients: 34
- 1 small pork knuckle or ham hock (to give about 1kg of cooked, de-boned meat)
- 4 litres water (enough to just cover the hock, twice over)
- 2 carrots, whole or chopped
- 2 sticks of celery, chopped
- 1 head of garlic, split
- 1 bay leaf
- sprig of thyme
- puff pastry sheets (shop-bought is fine, 1 pack of ready-rolled or block)
- 2 leeks, sliced
- 70g salted butter, plus a knob more
- 3–4 tablespoons plain flour
- 1 tablespoon English mustard or Dijon
- up to 200ml chicken stock (see page
- 145, or shop-bought is fine)
- up to 200ml pork knuckle/ham hock stock, from cooking it (see method)
- 100ml full-fat milk
- 100ml double cream
- splash of olive oil
- 700g chicken breast and thigh meat, diced (or leftover roast chicken)
- splash of Lea & Perrins Worcestershire sauce or sriracha sauce (optional)
- 1 egg, beaten
- salt and pepper
- 1.5kg potatoes such as King Edwards, Maris Pipers or red Roosters, peeled and halved
- 200g salted butter
- 150ml double cream (if you want a wetter mash add milk, but with pies I feel the mash must be drier)
- salt and pepper
- 100g salted butter
- 80g cornflour
- 250ml chicken stock (shop-bought is fine)
- 250ml ham hock stock (add more or less – keep checking consistency)
- generous bunch of parsley, leaves only, chopped finely
- lemon juice or malt vinegar to taste
- 2 teaspoons wholegrain mustard
- white pepper to taste
- Soak the pork knuckle overnight in cold water.
- Discard the water. Place the knuckle in a large pan, fill with water and bring to the boil, skimming any foam that comes to the top. Add the carrots, celery, garlic and herbs, and simmer for 4 hours at least, till the bone pulls easily out of the pork.
- Check the instructions on your pack of pastry, and take it out of the fridge as necessary.
- When the pork is cooked, remove it and, once cool enough, pick all the meat from the bone. Set aside 450–500ml of the stock, and discard the rest of the stock and vegetables.
- Sweat off the leeks in a saucepan with a knob of butter, cooking till soft and tender. Remove from the pan and set aside.
- Using the same saucepan, melt the 70g butter, then add the flour and mustard, and cook for a further 3 minutes or so.
- Make sure the stock is hot, and start adding it to the pan, little by little, whisking constantly to end up with a smooth sauce. When you’ve added about 300ml of stock in total (chicken and/or pork), start adding the milk and cream. If the mix is too thick, add more stock or milk, but avoid making the sauce too thin. Simmer for a few minutes to cook the flour out, season to taste and set aside.
- Preheat the oven to 190ºC (170ºC for a fan oven).
- Take a frying pan, add some olive oil, and brown the chicken, seasoning with salt and pepper. Once it’s an even golden brown all over, remove the chicken and deglaze the frying pan with some water or chicken stock so you get all the goodness off the bottom of the pan.
- Now add the chicken, leeks, white sauce and pork/ham and give it a good mix. Taste for seasoning and adjust – you may prefer more mustard or Worcestershire sauce or even sriracha sauce. Set aside to cool slightly.
- To assemble the pie, open or roll out the pastry according to instructions on the pack. Then spoon the filling into a pie dish and cover with pastry. Make sure the pastry overlaps the edge of the pie dish, and tuck excess pastry in or trim to the edges of the dish. Brush with beaten egg and bake for 35–40 minutes.
- While the pie is cooking, prepare the mash and the parsley liquor for dousing the mash.
- Place the peeled potatoes in a pan of salted water and cook till soft and tender, about 15–20 minutes. Drain into a colander, leaving to dry for a few minutes.
- Meanwhile, heat the butter and cream together till the butter is melted.
- Now mash the potatoes with a masher or ricer. When the mash is smooth, start adding the cream and butter mixture, whisking vigorously to make a smooth mash.
- Taste for seasoning, cover with a lid or clingfilm and set aside ready for use.
- Melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the two stocks, roughly equal amounts of each – add as much as you need for a consistency like double cream – and bring to a simmer, then stir in the parsley and stir until thickened and smooth.
- Season to taste with lemon juice or malt vinegar, white pepper and your favourite mustard.
Ham & Leek Pie // Leftover Holiday Ham Remake
Pork & leek pie
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 11
- 28 spray(s) Calorie controlled cooking spray
- 1000 g Pork Loin Steak, Lean, raw cut into large cubes
- 1 large Onion(s) finely sliced
- 1000 g Leek trimmed and thinly sliced
- 2 clove(s) Garlic finely sliced
- 14 g Sage, fresh leaves, roughly chopped
- 20 g Plain White Flour
- 0.5 cube(s) Chicken stock cube(s) 200ml stock
- 200 g 0% Fat Crème Fraîche
- 2 tablespoons, level Wholegrain Mustard
- 6 sheet(s), large Filo Pastry
- Calories: 125 kcal
- Mist a large nonstick pan with cooking spray and fry the pork, in batches, over a high heat for 2-3 minutes until browned all over. Transfer to a plate with a slotted spoon and set aside.
- Reduce the heat to medium-low, mist the pan with cooking spray and fry the onions and leeks, covered, for 8-10 minutes, until soft. Add the garlic and sage and cook for 2 minutes, then add the flour and cook for another 2 minutes. Return the pork to the pan.
- In a jug, combine the stock and créme fraîche, then add this mixture to the pan with the mustard. Bring the mixture to the boil, then reduce the heat and simmer for 2 minutes. Divide the filling between 2 large pie dishes (measuring 25cm x 17cm).
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll one sheet of the pastry, keeping the others covered, and mist all over with cooking spray. Scrunch and place on top of one of the pies. Repeat so you have 3 sheets on each pie. Mist again with cooking spray then bake both pies for 30-35 minutes, until the pastry is golden brown.
- To freeze, allow the second pie to cool completely, then cover with clingfilm followed by kitchen foil and freeze for up to 3 months. To serve, preheat the oven to 200°C, fan 180°C, gas mark 6 and reheat the pie from frozen for 1 hour, until it’s piping hot throughout.
Pork and Mushroom Pie
Provided by: Andrei Gusty
Total time: 90 minutes
Yields: 4 servings
Number of ingredients: 12
- 2 tablespoons of vegetable oil
- ½ medium leek, sliced
- 1 pound pork mince
- ¼ cup water
- 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)
- Calories: 711 calories
- Protein: 29 grams
- Fat: 53 grams
- Carbohydrate: 29 grams
- Step 1
- Heat 1 tablespoon of vegetable oil in a deep fry pan over low heat. Add the leek. Cook and stir until softened.
- Step 2
- Add the pork mince and turn the heat to medium. Break it into pieces. Cook and occasionally stir until browned.
- Step 3
- Add the water, season with salt and pepper and stir in. Cook for 15 minutes while occasionally stirring. Remove from heat.
- Step 4
- Heat the remaining tablespoon of oil in a saucepan over low heat. Add the mushrooms. Cook and stir until golden brown.
- Step 5
- Transfer them to the cooked mince pan. Add the parsley, eggs, and breadcrumbs. Mix all until even.
- Step 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.
- Step 7
- Coat with the egg wash and poke holes using a fork. Bake for 45 minutes at 360⁰F/180⁰C.