Pork Pot Pie

Ingredients

• 400 gShortcrust pastry
• 75 gButter
• 50 gOnion
• 43 gFlour
• 2.8 gSalt
• 0.6 gPepper
• 360 mlBroth
• 160 mlMilk
• 420 gPork
• 150 gCorn
• 150 gPeas

Instructions

1. 1

   Preparation

   • Preheat the oven to 220 °C (425 °F).
   • Line a 23 cm (9-inch) pie pan with one of the prepared pie crusts and press the edges.
2. 2

   Make the filling

   • Melt the butter in a medium saucepan over medium heat.
   • Add the chopped onion and cook about 2 minutes until softened.
   • Stir in the flour, salt and pepper and cook briefly until combined.
   • Gradually whisk in the pork broth and milk, stirring constantly until the sauce is bubbling and thickened.
   • Stir in the cooked pork, corn and peas, then remove from heat.
3. 3

   Assemble and bake

   • Spoon the pork mixture into the crust-lined pan.
   • Top with the second crust, flute the edges and cut three slits in the top.
   • Bake 30–40 minutes until crust is golden brown. Let stand 5 minutes before serving.