On Saturday Vanessa and I met up with our friends William and Craig at a cafe in town and William ordered an individual pie that came in a lovely individual white and blue pie tin. I immediately decided that I needed a couple of those pie tins! Bert’s Kitchenware was able to oblige – a snip at £2.99 each, although I found out the following day that Lakeland had them on special offer for £1.50 each! Hey ho!
Anyway, all of that preceding waffle is simply to explain why I made a couple of individual pies for Fig and I this evening. I made up the recipe as I went along so some of the measurements are a bit hit and miss, but it seemed to work.
Makes 2 pies
3 pork shoulder steaks, trimmed and diced
2 leeks, sliced
60g of chorizo, sliced or roughly chopped
1 garlic clove, sliced
¼ of a red pepper, de-seeded and diced
300ml of medium-dry cider
1 tablespoon of plain flour
Leaves from 4-6 sprigs of thyme
1 teaspoon of mixed herbs
Salt and freshly ground black pepper
Pre-heat the oven to 200.
Heat the olive oil in a large frying pan and brown the pork dice.
Once browned add the sliced leek and garlic and continue to cook for 2-3 minutes, until slightly softened. Add the chorizo and fry until lightly crisp. Then add the diced red pepper, herbs, salt and pepper and cook for another minute. Sprinkle over the flour and stir in, then cook for a further minute.
Gently add the cider and stir to mix well. Cook for 5-10 minutes until the sauce thickens.
Take the meat and sauce off the heat and then divide the mixture between the two pie tins.
Roll out two pastry lids, slightly larger than the tins. Brush the edges of the pie tins with a little milk and fit the lids, trimming off any excess pastry and then crimping the edges with a fork. Make a couple of steam holes in the centre of each lid and then brush each one with a little milk.
Cook in the oven for 25 minutes, until the pastry is risen and golden.
Rather tasty if I do say so myself.
I served these with mash and steamed spring greens.