Pork and leek pie
6
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
A crispy, golden-topped pie is always a crowd-pleaser, and this tasty pork and leek creation is no exception.
Ingredients
Pork medallion or loin steak, raw
1000 g, cut into 3cm cubes
Leek
4 whole, trimmed, thinly sliced
Garlic
2 clove(s), crushed
Fresh sage
2 tbs, leaves, chopped
Plain flour
2 tbs
Chicken stock cube
2 individual, to make 1½ cups (375ml) stock
Light sour cream
1 cup(s), (250ml)
Whole grain mustard
1 tbs
Filo pastry
8 sheet(s)
Oil spray
6 x 3 second spray(s)
Instructions
1
Lightly spray a large, deep non-stick frying pan with oil and heat over high heat. Cook pork in 4 batches, turning occasionally, for about 4 minutes, until evenly browned. Transfer to a bowl and set aside.
2
Reduce heat to medium-low and lightly spray pan again with oil. Add leek, cook, stirring occasionally, for 6-8 minutes or until soft. Add garlic, sage and flour, cook, stirring for a further 2 minutes.
3
Return pork and any resting juices to the pan. Stir in stock, sour cream and mustard and bring to the boil. Reduce heat and gently simmer for 2 minutes. Transfer mixture to 2 ovenproof dishes (measuring about 27cm x 17cm).
4
Lightly spray 4 filo sheets with oil, then gently scrunch and place over pork mixture in 1 dish. Repeat with 4 more filo sheets and place over pork mixture in second dish.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.