Rustic Family Pork Pie
This hearty and comforting pork pie is perfect for feeding the family. With tender pork, rich gravy, and flaky pastry, it’s a timeless classic that’s sure to please everyone at the table.
3 hrs 30 mins
Easy
8
What you’ll need
INGREDIENTS
- 1.5kg SunPork Fresh Foods Collar Butt, large dice
- 2 Tbsp. oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- ¼ cup plain flour
- 1 L chicken stock
- 2 Tbsp. Worcestershire Sauce
- 1 Tbsp. Vegemite
- 2 bay leaves
- 3 sheets shortcrust pastry
- 2 sheet puff pastry
- 1 egg, beaten
How to make it
- Heat the oil in a large saucepan over med-high heat. Sear the pork pieces in batches until browned on all sides. Remove and set aside.
- In the same saucepan, cook the onions and garlic until softened. Add the flour and mix to form a paste. Gradually pour the chicken stock, stirring constantly until smooth.
- Stir in Worcestershire sauce, Vegemite, and bay leaves. Bring to the boil, then reduce the heat and simmer, covered, for approx. 2hrs, or until the pork is fork-tender.
- Remove the pork from the pan and set aside. Simmer the remaining juices over a med. heat for 1hr until reduced and thickened. Remove the bay leaves and return the meat to the saucepan.
- Preheat fan-forced oven to 200°C and grease a 22cm pie dish.
- Line the bottom of the pie dish with the short crust pastry, ensuring there is an overhang of approx. 3cm. Add the pork mixture, making sure it is not too full.
- Place the puff pastry on top and seal the edges with a fork.
- Pierce the top a couple of times to allow the steam to escape, then brush with the beaten egg.
- Place the pie in the oven and bake for 30 mins, or until the pastry is golden brown.
- Serve and enjoy!
