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Pork and leek pie

Pork and leek pie

Total Time
1 hr 10 min
10 min
1 hr
A crispy, golden-topped pie is always a crowd-pleaser, and this tasty pork and leek creation is no exception.


Pork medallion or loin steak, raw

1000 g, cut into 3cm cubes


4 whole, trimmed, thinly sliced


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)


  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.


Tip: Replace filo pastry with mashed pumpkin for the pie top. To serve, preheat oven to 180°C. Bake 1 pie for 30-35 minutes or until golden brown. Serve with steamed broccolini or green beans on the side. To freeze, cover the second unbaked pie and freeze for up to 2 months. To serve, preheat oven to 180°C, and cook the pie from frozen for 1 hour, until it’s piping hot throughout.