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Pork and fennel pie

Pork and fennel pie

4
Points®
Total Time
1 hr 25 min
Prep
20 min
Cook
1 hr 5 min
Serves
6
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Pork fillet or tenderloin, raw

480 g, (Buy 600g), cut into 3cm pieces

Brown onion

1 large, cut into thin wedges

Carrot(s)

1 large, coarsely chopped

Celery

1 stick(s), coarsely chopped

Fennel

1 large, thinly sliced

Plain flour

¼ cup(s), (35g)

Fennel seeds

1 tsp, lightly crushed

Salt reduced chicken stock

1½ cup(s), (375ml)

Sebago potato

400 g, unpeeled, coarsely grated

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 2000C or 1800C fan-forced. Heat oil in a large saucepan over high heat. Cook pork, stirring, for 5 minutes or until just browned (do not overcook). Transfer to a plate.
  2. Reheat same pan over medium-high heat. Cook onion, carrot, celery and fennel, stirring, for 10 minutes or until vegetables have softened. Add flour and fennel seeds and cook, stirring, for 1 minute or until fragrant.
  3. Add stock and bring to the boil. Stir in pork. Transfer to a 1.5 litre (6-cup) capacity baking dish or pie plate. Scatter potato over pie filling and lightly spray with oil. Bake for 45 minutes or until golden and tender. Serve.

Notes

SERVING SUGGESTION: Steamed asparagus and broccolini. Add it: 1 tbs wholegrain mustard at beginning of Step 3. Swap it: Grated potato for 6 sheets f ilo pastry. Scrunch f ilo and place over pie before baking.

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