Honey Pepper Pork Pie
Tuck into this moreish Honey Pepper Pork Pie - slow cooked and packed full of hearty veggies! This pie is perfect for those cold winter nights or to sneak extra veggies into the kids mouths!
2 hours 20 minutes
Capable Cooks
4 -8
What you’ll need
1 packet Three Aussie Farmers Honey Pepper Pork, diced
1 onion, diced
2 cloves garlic, minced
2 cups beef stock
1 carrot, diced
1 potato, diced
½ celery stick, thinly sliced
4 sheets puff pastry
2 Tbsp. black peppercorns
¼ cup gravy powder
1 egg, whisked
How to make it
- Heat a saucepan over medium heat. Add diced pork and brown on all sides then stir in onion and garlic and cook until soft.
- Add beef stock, carrot, potato and celery to saucepan. Place lid on saucepan and simmer for 40 mins.
- Preheat oven to 180°C.
- Lay 2 pastry sheets across pie pan and allow the pastry to cover all sides of the pan. Piece pastry around the sides and on the bottom with a fork.
- Stir peppercorns and gravy powder into the saucepan with the pork filling. Allow to thicken then pour the mixture into pie tin.
- Cover pie with remaining pastry and brush with egg wash. Place in oven for 30 mins or until golden brown.
