- 500 g pork neck, cut into small pieces
- 1 egg
- 1 sheet of puff pastry dough
- 1 onion, cut into slices
- 1 clove of garlic, minced
- 2 medium carrots, cut into 0.5 cm cubes
- 250 g mushrooms, thinly sliced
- 1 zucchini, cut into 0.5 cm cubes
- 1 finochio, thinly sliced
- 2-3 celery stalks, cut into slices
- 2-3 medium potatoes, boiled and cut into pieces
- 1 chicken or beef bouillon cubes
- 4-5 cups of water
- 1 cup white wine
- 60 g all-purpose flour
- 250 g heavy cream 35% fat
- ½ bunch of parsley, finely chopped
- 1 tablespoon dry thyme
- 1 teaspoon mustard powder
- 1 bay leaf
English Pork and Vegetable Pie
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Photo credit: G. Drakopoulos - Food Styling: T. Webb
This pie has pastry dough over the top but not on the bottom. It is very juicy! It’s somewhere between a soup and a pie!
- Trim the meat from any fat or sinews and cut into 1-2 cm cubes.
- Place a deep pot over high heat. When it is very hot, add 2 tablespoons of olive oil and the cubes of meat. Brown on all sides.
- Add the vegetables, apart from the potatoes and sauté them also. Add some more olive oil, if necessary. Cook until the onion becomes translucent.
- Add the wine and let all of the alcohol evaporate.
- Add the flour and stir with a wooden spoon. Cook for 1 minute.
- Add the bouillon cube and water.
- Lower heat to low. Cover pot and simmer for 60-90 minutes, until the meat is almost tender.
- Since this dish contains flour, it is important to stir often while it is cooking so that it doesn’t stick to the bottom of the pot.
- When the meat is quite soft, remove from heat. Add the heavy cream and chopped parsley.
- Preheat oven to 180* C (350* F) Fan.
- Transfer contents of the pot to a glass baking dish capable of holding 2 liters. The food needs to have enough sauce that should also be quite thick.
- You can also add some boiled potato cut into pieces. The texture of the dish should be similar to a thick soup. Season to taste.
- Whisk an egg in a bowl and brush it along the rim of the baking dish. Spread the puff pastry dough over the baking dish and press down on it all along the rim so it can stick.
- Use a sharp tipped knife to make small slits over the surface of the dough to let the steam escape. Brush the surface with the remaining egg.
- Bake for 45 minutes, until the surface turns golden brown.
Make sure to stir the pot often so the flour doesn’t stick to the bottom. When the dish is ready, allow it to sit for 10 minutes before serving.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by