Pie with Minced Pork
Pie with minced pork is a cheap, comforting family dinner. A savoury filling of pork mince, onion, garlic and thyme is simmered in a thick gravy, left to cool for a few minutes, then covered with a sheet of ready-rolled puff pastry. With only a pastry lid there is no base to turn soggy, and the filling can be made a day ahead.
- Total
- 1 h 15 min
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 630kcal
Getting the pastry lid for pie with minced pork right
Puff pastry rises best when it is cold and the filling is not hot, so cool the filling before the lid goes on and keep the sheet in the fridge until the last moment. Use a pie dish with a flat rim, which gives the pastry something to grip, and fill it right to the top. Brush only the top with egg, since egg dripping down the edge can glue the layers together and stop them rising.
Making pie with minced pork
Tap a time to start a timer.
- Brown the mince Heat the oil in a large frying pan over a medium-high heat. Add the pork and break it up with a wooden spoon. Cook for until there is no pink left and it is lightly browned. Spoon off any excess fat.
- Soften the onion Add the onion and garlic and cook for , stirring now and then, until soft.
- Make the gravy Sprinkle over the flour and tomato purée and stir for . Gradually stir in the stock, then add the thyme, salt and pepper. Simmer for until thick enough that a spoon leaves a clear trail across the pan.
- Cool the filling Spoon the filling into the pie dish and leave it for to cool a little. Meanwhile, heat the oven to 200°C (180°C fan), gas 6.
- Add the lid Unroll the pastry and lay it over the dish. Trim the excess, press the edges down with a fork and cut a small slit in the middle for steam to escape. Brush the top with beaten egg.
- Bake Bake for , until the pastry is puffed and deep golden and the filling is steaming hot all the way through.
Serving and using up pork mince
Serve the pie with mash, buttery peas and plenty of gravy. If you have a packet of pork mince to use in other ways, try noodles with minced pork or pasta with minced pork and cream. For another puff pastry bake, see ham pastry roll.
Common problems and fixes for pie with Minced Pork
- The pastry is flat and greasy rather than puffed.
- Hot filling melts the butter in the pastry before it hits the oven. Let the filling cool for 15 minutes, and keep the pastry in the fridge until you are ready to use it.
- The filling is runny.
- Simmer the gravy for a few minutes more before filling the dish, because the filling will not thicken much in the oven. It should hold its shape on a spoon.
- The filling is greasy.
- Choose mince with about 10% fat, rather than the cheapest pack, and spoon off the fat after browning.
- The pastry sinks into the filling.
- The filling needs to be thick and fill the dish to the rim. A pie funnel in the middle also helps to support the pastry.
Frequently asked questions about pie with Minced Pork
How do I avoid a soggy pastry?
Make sure the filling is thick and has cooled for 15 minutes before the pastry goes on. A lid-only pie has no base, so the main problem is steam. Cut a slit in the top and bake in a hot oven so the pastry crisps quickly.
Can I freeze it?
Yes, freeze the cooled filling in the pie dish, wrapped in foil, for up to 3 months. Defrost it in the fridge overnight, add the pastry lid and bake as normal. Freezing the assembled pie is not recommended because the pastry can go soggy.
What should I serve with it?
Mashed potato, peas or green beans, and a jug of onion gravy. A simple green salad works for lunch.
Can I make individual pies?
Yes, divide the filling between four 300ml ramekins and cut four pastry lids. Bake for 20–25 minutes at the same temperature.
How did you like the recipe?
4.6 / 5 · 44 ratings
