Pork & Fennel Pot Pies

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11 Ingredients

Number of servings

2 sheet frozen puff pastry, partially thawed
2tablespoons plain flour
2 rasher rindless bacon, diced
1 leek, white part only, sliced
2 baby fennel, trimmed, thinly sliced
2teaspoons fennel seeds
1 1/2 cup chicken stock
1kilograms pork scotch fillet, diced
2tablespoons olive oil
1 egg, whisked
1/2 cup light thickened cream

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Place flour into a snap-lock bag. Add pork, seal bag and shake to lightly coat. Heat 1 tbs of the oil in a deep frying pan over a medium-high heat. Add pork, in batches, and cook for 5 minutes or until browned on all sides. Transfer to a bowl.

Step 2 of 6

Add remaining oil to pan. Add bacon and cook for 4 minutes or until crisp. Transfer to bowl with pork.

Step 3 of 6

Add leek and fennel to pan and cook, stirring occasionally, for 5 minutes or until tender. Sprinkle 2 tsp of reserved flour from snap-lock bag over vegetables. Stir until combined. Remove pan from heat and slowly stir in stock. Return pan to heat. Bring to the boil.

Step 4 of 6

Return pork and bacon to pan and reduce heat to medium-low. Simmer for 45 minutes. Stir in the cream and cook for 20 minutes or until pork is very tender. Season pork mixture with salt and pepper.

Step 5 of 6

Preheat oven to 200°C. Cut pastry to cover 4 x 1 1/2 cup-capacity pie dishes. Fill dishes with pork mixture and top with pastry. Brush with egg and sprinkle with leek and fennel seeds. Bring to boil.

Step 6 of 6

Place pies onto a large baking tray. Bake for 20-25 minutes or until pastry is golden. Serve.