Hot Pork Pie

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This idea is based on traditional cold pork pies. Cold pork pies have quite a spicy finish, so I decided to take those flavours and turn them into a hot dish.


  • 4 pastry cases (see page 112)


Place all the stew ingredients in a saucepan and bring to the simmer. Stew gently for 50–60 minutes until the pork is tender. Lift the pork from the stock and keep it covered. Strain the stock and reduce it by half to two-thirds, giving you a good, strong-flavoured pork reduction. Add the double cream and bring to the simmer. Cook for 5–10 minutes until it coats the base of the spoon, before ad