You can’t go wrong with pie – especially when it’s Pork and Mushroom Pie. This family favourite is always a winner. Tuck in.
- 750g Lynca Meats pork loin, cubed
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 garlic clove, crushed
- 2 tbsp butter
- 250g mushrooms
- 1 tbsp plain flour
- 100ml chicken stock
- 100ml double cream
- Zest of 1 lemon
- ½ tsp thyme
- 1 packet ready rolled puff pastry
- Preheat oven to 200°C.
- Heat 1 tablespoon olive oil in a pan and fry the onion until soft. Add garlic and thyme and fry for a few minutes. Transfer to an ovenproof dish.
- Add remaining olive oil to the pan and brown the pork. Add to the dish.
- Melt butter in the pan and cook mushrooms until softened. Add into the dish and mix in flour.
- In a bowl, mix chicken stock with cream and lemon zest.
- Unroll pastry and place on top of the dish. Brush with milk and bake for about 40 minutes until golden brown.
