Description
Inspired by the flavours of butter chicken and filled with pulled pork, these curried pork pot pies are utterly delicious.
Ingredients
Pulled Pork
1 kg bone-in pork shoulder
3 Tbsp (45 ml) Cape Herb & Spice Butter Chicken Curry Spice Meal Solution
1 Tbsp (15 ml) sugar
3 Tbsp (45 ml) olive oil
1 C (250 ml) water or chicken stock
Butter Chicken Sauce
2 Tbsp (30 ml) butter
1 onion, finely chopped
1 Tbsp (15 ml) fresh ginger, finely grated
1 Tbsp (15 ml) garlic, finely chopped
2 Tbsp (30 ml) Cape Herb & Spice Butter Chicken Curry Spice Meal Solution
70 g tomato paste
½ tin (200 g) diced tomatoes
1 small tin (160 ml) coconut cream
1 tsp (5 ml) sugar
Salt and pepper, to taste
Pastry
2½ C (315 g) cake wheat flour
1 tsp (5 ml) salt
1 C (225 g) unsalted butter, cold and cubed
¼–½ C (60–120 ml) ice-cold water
1 egg, beaten
Raita
1 C (250 ml) double cream plain yoghurt
½ cucumber, finely grated and strained by hand or using a clean kitchen towel
2 Tbsp (30 ml) fresh mint, finely chopped
2 Tbsp (30 ml) fresh coriander, finely chopped
1 garlic clove, minced
1 tsp (5 ml) ground cumin
Salt, to taste
Sambal
1 tomato, finely diced
½ red onion, finely diced
1 green chilli, finely chopped
2 Tbsp (30 ml) fresh coriander, chopped
1 Tbsp (15 ml) lemon juice
Salt, to taste
To Serve
Fresh coriander
Instructions
Pulled Pork
Preheat the oven to 160 °C. Rub the pork shoulder evenly with the Cape Herb & Spice Butter Chicken Curry Spice Meal Solution and sugar. Heat the olive oil in a heavy casserole dish over medium-high heat and sear the pork until browned on all sides. Pour in the water or chicken stock, cover tightly with a lid and roast for 3–3½ hours, or until the pork is fork-tender. Transfer to a large dish and shred using 2 forks, reserving the cooking juices.
Butter Chicken Sauce
Melt the butter in a saucepan over medium heat. Add the onion and cook for 6–8 minutes until softened. Stir in the ginger and garlic, and cook for 1 minute until fragrant. Add the Cape Herb & Spice Butter Chicken Curry Spice Meal Solution and tomato paste, and cook, stirring constantly, for 2 minutes to deepen the flavour. Add the diced tomatoes, coconut cream and sugar, then simmer gently for 20–25 minutes until thickened. Stir through the shredded pork and enough reserved cooking juices to create a spoonable filling. Season with salt and pepper to taste and allow the mixture to cool slightly before assembling the pies.
Pastry
Combine the flour and salt in a large bowl. Rub in the cold butter until the mixture resembles coarse breadcrumbs. Gradually add the ice-cold water until the dough just comes together, taking care not to overwork it. Wrap in cling wrap and leave the dough to chill in the fridge for 30 minutes. Roll out on a lightly floured surface and cut rounds to line the bases of a large-hole muffin tin, with additional rounds for the lids. Gently press the pastry into the muffin cups.
Assembly and Baking
Preheat the oven to 200 °C. Divide the cooled pork filling evenly between the pastry-lined muffin tin cups, taking care not to overfill. Top with the pastry lids and pinch or crimp the edges firmly to seal. Cut a small slit into the top of each pie to allow steam to escape and brush with the beaten egg. Bake for 25–30 minutes until golden brown and crisp.
Raita
Combine the yoghurt, cucumber, mint, coriander, garlic and cumin in a bowl. Season with salt and mix well. Refrigerate until ready to serve.
Sambal
Mix together the tomato, red onion, green chilli, coriander, lemon juice and a pinch of salt. Allow to stand for 10 minutes before serving.
To Serve
Let the pies rest, uncovered, for 10 minutes before carefully removing them from the tin. Garnish with fresh coriander and serve with the raita and sambal.
