Herbed Pork Pie with Root Vegetables
A heartwarming dish that incorporates seasonal root vegetables into the minced pork filling for added texture and flavour. This rustic pork pie is enveloped in a homemade pastry shell, perfect for a comforting dinner option.
- Total
- 3 hr 40 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the shortcrust pastry
- 250 grams plain flour, plus extra for dusting
- 125 grams unsalted butter, cold and cubed
- 1 teaspoon sea salt
- 60 milliliters ice water, cold
For the filling
- 500 grams pork mince
- 100 grams carrot, finely diced
- 100 grams parsnip, finely diced
- 150 grams potato, peeled and finely diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 large egg, beaten, for egg wash
- Prep
- 1 hr 30 min
- Marinate
- 30 min
- Cook
- 1 hr
- Rest
- 10 min
About this recipe
Inspired by traditional British pork pies, this recipe emphasizes the heartwarming nature of home-cooked meals while incorporating the freshness of seasonal root vegetables. The flaky pastry encasing the herbed pork creates a textural contrast that complements the tender vegetable filling, a nod to classic rustic cuisine.
Method
-
Step 1: Prepare the pastry
In a mixing bowl, combine 250g of plain flour and 1 teaspoon of sea salt. Add 125g of cold, cubed unsalted butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Gradually add in the 60ml of ice water, mixing until the dough comes together. Do not overwork the dough. Shape into a ball, wrap in cling film, and refrigerate for at least 30 minutes.
Ensure the butter remains cold throughout to achieve a flaky pastry. -
Step 2: Cook the filling
In a frying pan over medium heat, add a little oil and sauté 1 large finely chopped onion and 2 minced garlic cloves until soft and translucent, about 5 minutes. Add in 100g of finely diced carrot, 100g of finely diced parsnip, and 150g of peeled, finely diced potato. Cook for another 5-7 minutes until vegetables are slightly tender. Stir in 500g of pork mince, 2 teaspoons of thyme, 1 teaspoon of rosemary, 1 teaspoon of sea salt, and 1 teaspoon of black pepper. Cook until the pork is browned, about 8-10 minutes. Remove from heat and let cool for 10 minutes.
Ensure the pork is cooked thoroughly, reaching a minimum internal temperature of 75°C. -
Step 3: Assemble the pie
Preheat the oven to 190°C. On a floured surface, roll out two-thirds of the chilled pastry to fit your 23 cm diameter pie dish. Line the dish with the pastry, allowing some overhang. Fill with the cooled pork filling. Roll out the remaining pastry to cover the pie, sealing the edges with your fingers or a fork. Make a few slits in the top to allow steam to escape. Brush with the beaten egg.
Ensure that the pie is sealed well to prevent leaks during baking. -
Step 4: Bake the pie
Place the assembled pie in the preheated oven and bake at 190°C for 45-50 minutes, or until the pastry is golden brown and the filling is hot. The internal temperature of the pie should reach at least 75°C.
Keep an eye on the pie towards the end of baking; if the pastry is browning too quickly, cover loosely with foil to prevent burning. -
Step 5: Rest and serve
Allow the pie to rest for 10 minutes before slicing. Serve warm with seasonal side salads or roasted vegetables.
Letting it rest helps the filling settle and makes slicing easier.
Tips
- Try adding different root vegetables like turnip or sweet potato for varied flavour profiles.
- For extra richness, incorporate a small amount of pork liver into the filling.
- The pie can be baked ahead of time and served cold, making it perfect for picnics.
Equipment
- Digital kitchen scale
- Mixing bowl
- Rolling pin
- Pie dish (23 cm diameter)
- Frying pan
- Pastry brush
- Sharp knife
- Baking paper
- Parchment paper
- Oven
- Food processor
Serve it with
Sides
-
Seasonal Green Salad
The freshness of the salad complements the rich flavours of the pie.
-
Roasted Root Vegetables
Enhances the flavours of the pie while keeping the meal cohesive.
Goes well with
-
Apple and Blackberry Crumble
A warm dessert that follows beautifully after the hearty pie.
Drinks
-
Cider
The bright acidity of cider pairs well with the richness of the pie.
-
Sparkling Water
Cleanses the palate between rich bites of pie.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
