British Pork Pie
with Green Peas and Apple Chutney
The humble British pork pie is a thing of beauty. Creamy peas, crisp buttery flakey pastry, and tender pork. A dollop of sweet sticky apple chutney brings this whole dish to its British glory!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Strips
340 g
Puff Pastry
(Contains Gluten, Soy)
227 g
Green Peas
2 unit
Granny Smith Apple
2 tbsp
Whole Grain Mustard
(Contains Mustard)
2 tbsp
All-Purpose Flour
(Contains Wheat)
3 tbsp
Orange Marmalade
2 unit
Chicken Broth Concentrate
10 g
Thyme
10 g
Sage
6 tbsp
Sour Cream
(Contains Milk)
100 g
Shallot
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tsp
Sugar*
2 tbsp
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to bake pastry topping ). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then thinly slice the shallots. Roughly chop the sage leaves. Strip 1 tbsp thyme leaves from the stems. Pat the pork strips dry with paper towels. Cut pork strips into 1-inch pieces.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil then the pork. Season with salt and pepper, Cook, stirring, until golden-brown and cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Add the peas, sage, thyme, shallots and 2 tbsp butter to the pan. Cook, stirring often, until shallots are softened, 2-3 min. Sprinkle over flour. Stir, until flour is cooked, 1 min. Add the sour cream, broth concentrates and 1 cup water to the pan. Cook until the sauce thickens slightly, 1-2 min. Season with salt and pepper.
Transfer the pork mixture to a 9x13-inch baking dish. Unroll the puff pastry and lay over top of the filling. Brush the top of the pastry with 1/2 tbsp oil and sprinkle over 1/4 tsp salt. Using a knife, make three small slits into the top of the pastry. Bake in the middle of the oven until the puff pastry is golden-brown and flaky, 18-20 min.
Meanwhile, peel, core, then cut apples into 1/2-inch cubes. Heat a small pot over medium-high heat. When pot is hot, add 1 tbsp oil, then apples, marmalade, mustard, 2 tsp sugar and 1/4 cup water. Cook, stirring often, until the apples have softened and mixture has slightly thickened, 9-10 min. Remove pot from heat. Gently mash apple chutney with a fork or potato masher.
Divide the pork pie between plates and serve with a dollop of the apple chutney.
