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Recipe

Pork and fennel pot pies

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Makes 4 Item
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Ingredients

Pork and fennel pot pies
  • 1 tablespoon olive oil
  • 125 gram rindless bacon, chopped
  • 1 medium leek, trimmed, washed, finely sliced
  • 1 baby fennel bulb, trimmed, finely sliced
  • 500 gram pork mince
  • 2 tablespoon plain flour
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon allspice
  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • 1/2 cup sour cream
  • 1 sheet frozen puff pastry, cut into 4 squares
  • 1 egg, lightly whisked
  • steamed green beans, to serve

Method

Pork and fennel pot pies
  • 1
    Preheat oven to 200°C. Lightly grease four 1 1/4-cup ovenproof dishes. Place on an oven tray.
  • 2
    Heat oil in a large frying pan on medium. Saute bacon, leek and fennel for 4-5 minutes, until golden and tender.
  • 3
    Add mince to pan and brown for 5-6 minutes, breaking up lumps as it cooks. Stir in flour, seeds and allspice and cook 1 minute more. Add stock and wine and simmer 3 minutes. Remove from heat. Stir through sour cream and season to taste.
  • 4
    Spoon mixture evenly among prepared dishes. Cover each dish with a pastry square. Make a small slit in the pastry for an air vent. Brush with egg.
  • 5
    Bake for 15-20 minutes, until pastry is crisp and golden. Serve with steamed green beans.

Notes

To decorate, brush pastry with beaten egg and sprinkle with extra fennel seeds before baking.

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