Ingredients with Measurements:
- 1 lb pork shoulder, diced
- 2 leeks, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- 1 cup chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the diced pork and cook until browned on all sides, about 5 minutes.
3. Add the sliced leeks, diced onion, and minced garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
4. Sprinkle the flour over the pork and vegetables, and stir to combine.
5. Pour in the chicken broth and stir until the mixture thickens, about 2 minutes.
6. Add the dried thyme, salt, and pepper to taste.
7. Transfer the pork and vegetable mixture to a 9-inch pie dish.
8. Roll out the puff pastry on a floured surface until it is slightly larger than the pie dish.
9. Place the puff pastry over the top of the pie dish, and trim off any excess pastry.
10. Brush the beaten egg over the top of the pastry.
11. Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 385
Fat: 22g
Carbohydrates: 27g
Protein: 19g
Sodium: 480mg
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Leeks can be substituted with onions or shallots.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes to the filling for a heartier pie.
- Top the pie with mashed potatoes instead of puff pastry.
- Add grated cheese to the filling for extra flavor.
Tips and tricks:
- Make sure to brown the pork before adding the vegetables to the skillet.
- Use a pastry brush to evenly distribute the beaten egg over the top of the pastry.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair the pie with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the pie with a side salad, roasted vegetables, or mashed potatoes.
Troubleshooting advice:
- If the filling is too thin, add a bit more flour to thicken it.
- If the pastry is not browning evenly, rotate the pie dish halfway through cooking.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pork and leek pie is a traditional British dish that dates back to the Middle Ages.
Flavor profiles:
This dish is savory and comforting, with a rich and meaty filling and flaky pastry crust.
Serving suggestions:
Serve the pie hot with a side salad or roasted vegetables for a satisfying meal.
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Region: British