Pork pies



500g leftover pork roast cubed

15ml (2T) plain flour

salt and pepper to taste

150g butter

1 small onion, chopped

250ml (1c) vegetable

or chicken stock

5ml (1t) fresh parsley chopped

1 sheet puff pastry

1 egg


  • Preheat oven to 200°C.
  • Grease four individual pie dishes with non-stick spray.
  • Toss the pork, flour, salt and pepper until well mixed. Set aside until needed.
  • In a pan over medium heat, melt the butter and fry the onion until soft. Add the pork, stock and parsley to the pan and simmer for 5 minutes.
  • Spoon the filling into the individual pie dishes and cover with the puff pastry. Using a fork, lightly crimp the pastry all around the edges of the dishes.
  • In a small bowl, beat the egg and brush over the pastry.
  • Bake for 15-20 minutes until the pastry is golden.
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