Pork, Wild Mushroom & Wholegrain Mustard Pie

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Easy
tray
5 Servings
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20 minutes bake time

Pork, Wild Mushroom & Wholegrain Mustard Pie


Ingredients

  • Small check mark in a circle icon 5 sheets Jus-Rol, Filo Pastry
  • Small check mark in a circle icon 750g diced pork loin (approx 2.5cm)
  • Small check mark in a circle icon 2 finely chopped shallots
  • Small check mark in a circle icon 350g wild mushrooms, quartered or sliced
  • Small check mark in a circle icon 2 cloves of garlic, chopped
  • Small check mark in a circle icon 1 small bunch of sage, chopped
  • Small check mark in a circle icon 50ml brandy
  • Small check mark in a circle icon 50g Plain Flour
  • Small check mark in a circle icon 500ml Chicken stock
  • Small check mark in a circle icon 200ml single cream
  • Small check mark in a circle icon 2tbsp Wholegrain mustard
  • Small check mark in a circle icon 50g butter to sauté
  • Small check mark in a circle icon Olive oil to brush pastry
  • Small check mark in a circle icon Salt and cracked black pepper to season
For the gravy
  • Small check mark in a circle icon 1 large onion, finely diced
  • Small check mark in a circle icon 125ml Thwaites Bomber Ale (or other real ale of your choice)
Equipment required
  • Frying pan
  • Pastry Brush
  • Pie Dish

Method

  1. Sauté the pork and the shallots in the butter, allow to colour then add the wild mushrooms and chopped garlic.
  2. Add the chopped fresh sage and the brandy, reduce and cook off most of the alcohol.
  3. Stir in the flour and mix well, then gradually stir in the chicken stock and the cream. Bring to the boil and simmer for about 30 minutes, until the meat is tender and the sauce thickened. About halfway through cooking, stir in the wholegrain mustard one spoonful at a time. Season with salt and pepper.
  4. Preheat oven to 200°C (180°C for fan assisted oven) Gas Mark 6.
  5. Once the filling is cooked, allow to cool, then spoon into five individual 4″ pie dishes. Brushing each filo sheet lightly with olive oil, tear the pastry length ways into long strips around 1.5″ wide. Lay on top of each dish in no particular form using your fingertips to peak it in places. Repeat again for each pie with the aim to create a ribboned/ rippled effect.
  6. Lightly dot with melted butter and bake for around 20 minutes until golden brown.
  7. Serve with garlic and parsley roasted new potatoes and griddled green beans.