Parsnip and Pork Pie
SERVES 4
PREP 20 minutes
COOK 45 minutes
COST $3.50 a serve
Ingredients:
- 2 tablespoons vegetable or olive oil
- 20g butter
- 1 onion, finely chopped
- 2 tablespoons chopped sage leaves
- 3 red-skinned apples, peeled, cored, chopped
- 3 parsnips, coarsely chopped
- 600g pork mince
- ¼ cup plain flour
- 2 cups boiling water
- 2 large chicken stock cubes
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly whisked
- Baby rocket leaves, to serve
Directions:
- Preheat oven to 220ºC/200ºC fan-forced. Heat half of the oil and half of the butter in a large ovenproof frying pan over high heat. Add onion, sage, apple and parsnip; cook and stir for 6 minutes or until tender. Transfer to a heatproof plate.
- Add remaining butter and oil to pan. Add mince; cook, stirring to break up lumps, for 4 minutes or until browned. Sprinkle over flour; cook and stir for 1 minute or until thick. Add the water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until liquid reduces slightly. Add parsnip mixture. Remove from heat.
- Place the pastry over pork and vegetable mixture in pan, allowing it to overhang slightly. Brush with egg. Pierce a small hole at centre of pastry (to allow steam to escape). Bake for 25 minutes until pastry is puffed and golden. Serve with rocket.
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