Mini Pork Pot Pie
Pot pies have been enjoyed as a comforting dish for centuries and can be traced back to ancient Roman times.
This is high protein and non vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Pork Shoulder
- 1 medium Onion
- 2 medium Carrot
- 1 cup Frozen Peas
- 1/4 cup All-Purpose Flour
- 2 tablespoon Butter
- 1 cup Beef Stock
- 1/4 cup Heavy Cream
- 1 sheet Puff Pastry
- 1 large Egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat butter over medium heat. Add the pork shoulder and cook until browned. Remove the pork from the skillet and set aside.
- In the same skillet, add onion, carrot, salt, and black pepper. Cook until the vegetables are tender.
- Sprinkle flour over the vegetables and stir well to combine. Cook for 1-2 minutes.
- Slowly pour in the beef stock while stirring constantly. Bring to a simmer and cook until the sauce thickens.
- Add the cooked pork back to the skillet and stir in the frozen peas and heavy cream. Cook for another 2-3 minutes.
- Transfer the mixture to individual ramekins or a baking dish.
- Roll out the puff pastry sheet and cut it into circles slightly larger than the ramekins or baking dish.
- Place the puff pastry circles on top of the filling, pressing the edges to seal.
- Beat the egg in a small bowl and brush the egg wash over the puff pastry.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
- Allow the pot pies to rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 20g7%
- Sugars 2g
- Protein 25g50%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.