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British Pork Pie

British Pork Pie

with Green Peas and Apple Chutney

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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!

Tags:Eat First
Allergens:Wheat/BléSoy/SojaMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Strips

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

227 g

Green Peas

2 unit

Granny Smith Apple

2 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

3 tbsp

Orange Marmalade

2 unit

Chicken Broth Concentrate

10 g

Thyme

10 g

Sage

6 tbsp

Sour Cream

(ContainsMilk/Lait)

100 g

Shallot

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

2 tsp

Sugar*

2 tbsp

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories875 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate62 g
Sugar16 g
Dietary Fiber8 g
Protein56 g
Cholesterol147 mg
Sodium695 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups
Peeler
Small pot
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**)

3

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.

4

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.

5

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.

6

Divide the pork pie between plates and serve with a dollop of the apple chutney.