Pork and Fennel Pie
Dinner doesn’t have to be hard. In fact, it can be downright easy with this delicious pork and fennel pie recipe. The best part is that you can make it ahead of time and then just pop it in the oven when you’re ready to eat. So good, and so simple! A great choice for entertaining too.
I love a recipe you can cook ahead of time. In this case you can either make the filling and freeze until you want to make the pie or you can make the complete pie and freeze. For our recent murder mystery party I chose to make individual pork and fennel pies and froze until the day.
Pork and Fennel pies incorporate both vegetables and meat. The ingredients are:-
- Pork Fillet
- Red Onion (you can use any onion)
- Carrot
- Celery
- Fennel
- Pastry both shortcrust and puff
How to prepare the pork and fennel pie
First up chop your pork fillet into bit sized pieces and fry off in a large frypan. You might have to do this in two batches depending on the size of your frypan. NOTE. for these pictures I have actually doubled the recipe to make enough individual pies for our murder mystery party.
Remove the pork from the pan and add all the sliced vegetables.
Add flour and chicken stock and simmer until the stock reduces and the filling thickens.
Allow the filling to cool. At this point you can freeze the filling and make your pie at another time or you can proceed to make your pie.
Line your pie tin, or tins if making individual pies, with shortcrust pastry. Fill with the cooled filling and then top with puff pastry.
Unfortunately I forgot to take photos of the cooked pies on the day as I was engrossed in playing our murder mystery game!! Luckily I had one left over so cooked it up unfortunately it was a little bashed around but you get the idea 🤦♀️. Next time I make this recipe I will update the pictures.
Pork and Fennel Pie
Ingredients
- 500 grams Pork Fillet (1.1 pounds) sliced into bite sized pieces
- 1 tbs Olive oil
- 1 lge Onion thinly sliced
- 1 lge Carrot coarsely chopped
- 1 Celery stick thinly sliced
- 1 lge Fennel bulk thinly sliced
- 1/4 cup Flour
- 1.5 cups chicken stock
- Shortcrust pastry
- Puff pastry
- 1 egg
- 1 tbsp milk
Instructions
- Preheat oven to 180°C (356°F)
- Heat oil in a large fry pan. Cook pork, stirring until just browned but don't overcook. Transfer to a plate.
- Add onion, carrot, celery and fennel and stir over low heat until vegetables start to soften – approximately 10 minutes. Add flour and stir for 1 minute.
- Add stock and bring to the boil stirring constantly until the mixture thickens. Add pork and simmer for 15 minutes until pork and vegetables are tender. Remove from heat and allow mixture to cool.
- Line a pie tin with shortcrust pastry, fill with pork and top with the puff pastry.
- Brush the top of the pie with a mix of the egg and milk.
- Bake for 40 minutes until golden brown.
Pork and fennel pie is a classic comfort food dish. It’s easy to prepare ahead of time, so it’s perfect for entertaining guests. Whether you’re looking for a new dinner idea or just something to make your taste buds happy, this pie is sure to please. What’s your favourite comfort food?
Another great recipe for entertaining is my egg tart with tomato, feta and basil.
This looks delicious, I cant wait to try it.
Thanks Wendy this is a classic flavour combo. Its very simple and appeals to a lot of people.