French · Dinner
Pork and Herb Pie
A single hand pie of ground pork bound with sautéed onion, garlic, thyme and parsley, encased in butter pastry and baked until golden. The filling stays moist with a touch of cream and Dijon mustard, and the crust shatters on the fork. Served with a small green salad.
$5
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
785Calories
32.4gProtein
56.8gFat
38.6gCarbs
3.4gSugar
2.9gFiber
1380mgSodium
268mgChol
24.1gSat Fat
580mgPotassium
90mgCalcium
3.4mgIron
1.3mcgVitamin B12
4.5mgVitamin C
herb-salt
hidden-gems
Instructions
1
Prep
Chop the onion finely and mince the garlic clove. Strip the thyme leaves from stems and chop the parsley.
2
Sweat
Melt 1 tsp butter in a small skillet over medium-low heat and sweat the onion and garlic 5 minutes until soft and translucent.
3
Build
Transfer onion mixture to a bowl and mix in ground pork, thyme, parsley, cream, Dijon mustard, salt and pepper until combined.
4
Chill
Cover filling and refrigerate for 30 minutes until firm.
5
Wrap
Roll pastry on a floured surface, cut into two rounds, mound filling on one round, cover with the second, and crimp edges to seal. Brush with beaten egg and cut a small steam vent in the centre.
6
Bake
Bake on a lined tray in a preheated 400F (200C) oven for 30 minutes until pastry is deep golden and filling reaches 160F (71C).
7
Rest
Let the pie sit for 5 minutes so the filling sets.
8
Plate
Transfer the pie to a plate and serve with a small green salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 6.4 oz90g, three-quarters of a sheet of a 320g package all-butter shortcrust pastry
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp2 tbsp fresh parsley
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp butter
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 small eggs
