Preparation Time: 30 minutes Cooking Time: 8-30 minutes (depending on type of oven) Serves: 4-6 Ingredients: 500g diced pork leg 1 tablespoon olive oil 1 clove garlic, crushed 1 onion, finely chopped 2 potatoes, peeled and diced 375ml apple cider 4 tablespoons gravy powder 2 sheets puff pastry 1 egg, beaten
Cooking Instructions: 1. Pre-heat the oven to 190°C. Heat the oil in a saucepan over a medium heat for 2 minutes. Brown the pork, garlic and onions for 4-5 minutes. 2. Add the potatoes and cider and mix well, reduce heat and simmer for 20 minutes. 3. Blend the gravy powder with a little water and mix until smooth. Pour the gravy mixture into the saucepan and mix well. Bring to the boil, stirring until thickened. 4. Remove from the heat and cool slightly. 5. Place the pork and cider mixture into 4 x 1 cup ramekins and top with a circle of puff pastry, decorate as desired. Brush pastry with a little egg, slice a hole in the lid and place in the oven. 6. Bake in the pre-heated oven for 20 minutes or until pastry is golden. 7. Serve hot with a jacket potato and roasted root vegetables. Alternatively Make the sauce up without the pork and chill. Once chilled add diced cold roast pork (left over from a previous service) portion into individual pies and cook to order. Recipe Courtesy of BPEX