Ingredients
- 3 Carrots
- 2 Celery Sticks
- 2 Onions
- 1/2 cup Plain Flour
- 1/2 cup Milk
- 1 Knorr Chicken Stock Pot
- 1.5kg Boneless Pork Shoulder
I like to plan ahead for days when I couldn’t be bothered with making dinner. This pulled pork pie freezes really well & last up to 3 months in the freezer. Bring it out of the freezer a couple of hours before baking.
Steps
1 Done | I begin by preparing a classic pie pastry recipe using Stork which you can find here https://mykitchenstories.com.mt/recipe/chicken-leek-pot-pie/ |
2 Done | Next up, time to cook the pulled pork using Maille Wholegrain Mustard. You can see my favourite method here https://mykitchenstories.com.mt/recipe/world-cup-snacks-pulled-pork-sliders/ |
3 Done | For the creamy pie mixture, I begin by sautéing the onions, carrots and celery together until tender. Sprinkle over the flour, coat well and then add the milk. Dissolve the Knorr Chicken Stock Pot in about 500ml of warm water and add to the mixture. Let it simmer on low heat until reduced to a creamy texture. Take of the heat, add the pulled pork and let it cool. |
4 Done | Roll the pastry and cover the base of your freezer-friendly foil tin, pour over the now cooled pie mixture and cover with the top pastry. Spread with egg-wash for a crunchy and golden brown pie crust and sprinkle with sesame seeds. Cover with foil and freeze for a rainy day for up to 3 months. |
