Easy Pork Mince And Bacon Topped With Shortcrust Pastry
Beautifully cooked pork mince and bacon with a shortcrust pastry.
Equipment
Ingredients
- 2 Red Onions (Finely Chopped)
- 750 g Pork Minced (I used 15% fat content)
- 4 Rashers of Smoked Bacon (Chopped)
- 1 Carrot (Chopped into small cubes)
- 2 tbsp Sundried Tomato Paste (or whiz up sundried tomatoes from a jar)
- 2 tbsp Corn Flour
- 400 ml Chicken Stock
- 1 Celery Stick (Finely chopped)
- 2 tbsp Worcestershire Sauce
- 1 tsp Chilli Powder
- Salt and Pepper (to season)
Shortcrust Pastry
- 500 g Plain Flour
- 250 g Butter (Chopped into cubes)
- 6 tbsp Cold Water
- 1 Egg (Beaten)
Instructions
- Fry the onions and bacon until the onions are soft and the bacon cooked.
- Add the pork mince and cooked until brown, chopping up any clumps along the way. Add some black pepper and the chilli powder whilst cooking.
- Add the corn flour and mix through for 1 minute, then add the chicken stock. Add the chopped celery, carrots and sundried tomato paste and mix together. Bring to the boil and simmer for 15 - 20 minutes with the lid on.
- Meanwhile, make the pastry and preheat the oven to 200°c/190°c Fan.
- Put the flour in a bowl, add the chopped butter and rub in until it resembles breadcrumbs. Add the water and combine until it forms a dough. Roll out onto a floured surface about 1cm thick and place the oven proof-dish on top and cut around it. Brush the top of the pastry with the beaten egg.
- Add the mixture to the dish and place the pastry on top. Make 2 slits in the middle of the pastry with a knife, so steam can get through whilst cooking. Bake in the oven for 30 minutes.
- Serve with steamed vegetables. Enjoy!
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Calories: 1335kcalCarbohydrates: 89gProtein: 44gFat: 88gSaturated Fat: 42gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 2gCholesterol: 270mgSodium: 947mgPotassium: 872mgFiber: 4gSugar: 5gVitamin A: 3685IUVitamin C: 6mgCalcium: 80mgIron: 7mg
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