Pork & Prune Pie
A rich and fruity pork pie recipe from the Cook’s Diary.
Olive oil 2 tbsp
Pork shoulder steaks 4, trimmed of fat and cut into chunks
Plain flour 1 tbsp
Onion 1, peeled and chopped
Carrots 2 large, peeled and cut into chunks
Celery 1 stick, chopped
Star anise 1
Pitted prunes in juice 290g can
Chicken or pork stock 450ml (¾ pint)
Shortcrust pastry sheet 320g pack
Egg 1 small or medium, beaten
Steamed green vegetables to serve (optional)
Heat oil in a large lidded non-stick pan. Toss pork in flour, add to pan with onion and cook for about 5 minutes until pork is browned all over.
Add vegetables to pan with bay leaf, star anise, prunes (with juice) and stock. Bring to the boil, then reduce the heat, cover and simmer very gently for about 1½ hours until meat is tender.
Preheat oven to 200°C/180°fan/Gas 6. Remove star anise and bay leaf and, using a slotted spoon, spoon meat and vegetables into a 1.2 litre (2 pint) pie dish. Boil stock for 10 minutes to thicken, then pour over meat.
Cover with pastry sheet, trim to fit, crimp edges and decorate with trimmings, if wished. Brush with egg, make a hole in centre and bake for 25-30 minutes until pastry is cooked and golden. Serve with green vegetables, if wished.