Spiced pork & potato pie

• Meat

  • 1 500g pack Pork, lean

• Produce

  • 1 Garlic clove
  • 1 Onion
  • 1 Potato, medium

• Refrigerated

  • 1 Egg

• Canned Goods

  • 100 ml Stock

• Baking & Spices

  • 1/4 tsp Cinnamon, ground

• Oils & Vinegars

  • 1 tsp Sunflower oil sunflower oil a variety of oils can be used

• Bread & Baked Goods

  • 400 g Ready-made shortcrust pastry

Found on bbcgoodfood.com

Description

Ingredients

• 1 medium potato, cut into chunks Potato po-tate-ohThe worlds favourite root vegetable, the potato comes in innumerable varieties. A member of…
• 1 tsp sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
• 500g pack lean minced pork
• 1 onion, finely chopped Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• 1 garlic clove, chopped
• ¼ tsp each ground cinnamon, allspice and nutmeg Cinnamon sin-ah-munA fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
• 100ml stock
• 400g ready-made shortcrust pastry
• 1 egg, beaten, to glaze Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Directions

• Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.
• Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.
• Bake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.

Nutrition