Pork & Caramelised Leek Shortcrust Pie
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8
- Category: Pie
- Method: oven bake
Description
Make this golden, buttery shortcrust pie filled with sweet leeks and tender pork for the ultimate comforting lunch or dinner.
Ingredients
Pork Filling
700 g pork shoulder
1 L chicken or vegetable stock
Shortcrust Pastry
400 g flour
1 tsp (5 ml) salt
180 g cold unsalted butter, cubed
1 egg yolk
3–4 Tbsp (45–60 ml) ice cold water
Leek Filling
2 Tbsp (30 ml) butter
Olive oil
3 large leeks, sliced
2 cloves garlic, minced
1 tsp (5 ml) thyme
1/3 C (80 ml) pork cooking stock
2 tsp (10 ml) wholegrain mustard
2 tsp (10 ml) Dijon mustard
¼ X (60 ml) cream
1 tsp (5 ml) sage leaves, roughly chopped
Pie Assembly
1 egg, beaten
To Serve
Fresh thyme leaves
Buttery mash
Instructions
Pork Filling
Place the pork shoulder and stock in a pressure cooker and cook for 45–60 minutes until the pork is tender and easily shredded. Remove the pork from the liquid and shred with two forks. Reserve the cooking stock.
Shortcrust Pastry
The pastry can be made by hand or in a food processor.
In a large bowl, combine the flour and salt. Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
In a small bowl, whisk together the egg yolk and 3 Tbsp (45 ml) ice water. Make a well in the flour mixture and gradually add the liquid while mixing with a fork until the dough begins to come together. Add a little extra water if needed.
Gently bring the dough together with your hands to form a disc. Wrap in cling film and refrigerate for 30 minutes.
Leek Filling
Heat the butter with a drizzle of olive oil in a large pot over medium-high heat. Add the sliced leeks and sauté for about 8 minutes until softened and beginning to caramelise.
Add the garlic and thyme and cook for 2 minutes more.
Pour in ⅓ C (80 ml) of the reserved pork stock and cook for about 5 minutes until slightly reduced. Stir in the wholegrain mustard, Dijon mustard, cream and sage.
Add the shredded pork to the leek mixture and stir to combine. Allow the filling to cool completely. It should not have much liquid remaining when you add to the filling.
Pie Assembly
Preheat the oven to 180 °C.
Line a 20 cm springform cake tin with baking paper and lightly grease.
Cut one-third of the pastry off and reserve for the lid. Roll the remaining pastry into a large disc and carefully press it into the base and sides of the prepared tin.
Fill the pastry case with the cooled pork and leek mixture.
Roll out the remaining pastry to form a lid. Place it over the pie, trim any excess and pinch the edges together to seal.
Brush the top with beaten egg and cut a small cross in the centre to allow steam to escape.
Bake for 45 minutes until golden brown. Allow to rest for 10 minutes before serving.
To Serve
Transfer the pie to a serving platter, scatter with fresh thyme leaves and serve with buttery mash.
Notes
You’ll need a 20 cm springform tin
