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Pork and Fennel Pie
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Pork and Fennel Pie

Prep Time10 minutes
Cook Time30 minutes
Baking Time40 minutes
Total Time1 hour 20 minutes

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
  • ¼ 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.