Rustic Pork and Mushroom Pie
A rich, savory pork and mushroom pie with a flaky crust, perfect for a comforting meal.
Equipment
- Mixing bowls
- Rolling Pin
- Sauté pan
Ingredients
- 500 g Pork diced
- 250 g Mushrooms sliced
- 1 Onion chopped
- 2 cloves Garlic minced
- 2 tbsp Flour plain
- 300 ml Beef broth
- 1 tsp Thyme dried
- 1 tsp Rosemary dried
- 2 sheets Puff pastry
- 1 Egg beaten, for glazing
- Salt
- Pepper
- 2 tbsp Olive oil
Instructions
- Preheat oven to 200°C (400°F).
- Heat olive oil in a sauté pan.
- Add pork and brown on all sides.
- Remove pork from pan and set aside.
- Add onion and garlic to the pan, sauté until softened.
- Add mushrooms and cook until softened.
- Stir in flour and cook for 1 minute.
- Gradually add beef broth, thyme, and rosemary.
- Bring to a simmer, then return pork to the pan.
- Season with salt and pepper.
- Simmer for 15 minutes, until sauce has thickened.
- Pour pork and mushroom mixture into a baking dish.
- Cover with puff pastry, trim edges, and crimp.
- Brush with beaten egg.
- Cut a small slit in the center of the pastry.
- Bake for 30-40 minutes, or until golden brown.
- Let cool slightly before serving.
Notes & Wine Advice
Serving Tip:
Serve with mashed potatoes and green vegetables.Wine Advice:
A full-bodied Pinot Noir or a Merlot.Nutrition values
Calories: 550 kcal | Carbohydrates: 30 g | Protein: 35 g | Fat: 30 g | Sugar: 4 g