There is nothing I like better than an excuse to eat pie and one has come along at just the right time in the form of British Pie Week– 5th-11th March.
To celebrate such a marvellous event, I have come up with a simple recipe for a pork, mushroom and wholegrain mustard pie- what better way to start the weekend?
Pork, Mushroom and Wholegrain Mustard Pie
2 x pork chops
1 x onion
Handful of mushrooms
2 x leeks
250ml creme fraiche (or make a roux with milk, a bit of butter and flour if you’re trying to be healthy!)
2 tsps wholegrain mustard
1 packet of puff pastry (or make your own if you have time to spare)
1. Pre-heat the oven to 200℃/400℉/Gas Mark 6
2. In a large, non-stick pan, seal the pork and then add the leeks, mushrooms, onion. Stir fry for a few minutes, until the leeks, onions and mushrooms have softened
3. Meanwhile, roll out the pastry to fit a greased baking tray/dish- don’t forget to leave enough for a lid (and a motif if you like!)- make sure a little pastry is over the sides of the dish
4. Pour the creme fraiche and spoon the mustard into the pan, stir and season to taste
5. Scoop the pork and mushroom mix into the pastry-lined dish
7. Cover with the pastry lid, cut off any excess and press the lid onto the exposed sides using a fork
8. Bake in the centre of the pre-heated oven for 25 minutes, until golden and risen.
Thrip for leftover mustard: stir it into mashed potato for a livelier taste.