I cooked a joint of pork shoulder last Sunday (like this recipe) and had about 1lb left in the fridge, along with some mushrooms. This week the weather forecast went from rain to sleet and snow, so my thoughts turned to comfort food – something hot and spicy with cream.
Make the pastry first – it’s always best if it’s been in the fridge resting before use. I thoroughly recommend making your own pastry – it tastes incredible in comparison to the cardboard with palm oil and preservatives that they sell in supermarkets. If you have a food processor, it only takes about 2 minutes to make – it’s very easy!
Pork and Mushroom Pie recipe (serves 4):
1lb roast pork (chopped into bit sized pieces)
1 large onion (chopped)
6 cloves garlic (finely chopped)
1 large carrot (chopped)
1 stick celery (chopped)
1/2 lb mushrooms (chopped)
a dessertspoon tomato purée
2 squirts anchovy paste (to taste)
a heaped dessertspoon plain flour
1/2 pint home made stock
a splash red wine vinegar
a splash Geo Watkins mushroom ketchup (optional)
a level teaspoon pimentón de la Vera picante
a level teaspoon pimenton de la Vera dulce
2 bay leaves
the leaves of a couple of sprigs of thyme
a pinch of chopped chipotle chilli
a pinch of chopped ancho chilli
Extra virgin olive oil (for frying)
milk (to brush the pastry)
For the filling (using a cast iron casserole), start by frying the chopped onion in olive oil until it goes translucent.
Stir in the chopped carrot, celery and garlic,
followed by the mushrooms after a minute or two.
When the mushrooms start to release some moisture the pork can go into the pot.
Mix in the anchovy paste, tomato purée, thyme, pimentón, chilli and the plain flour – stir to make a roux.
Pour on 1/2 pint of stock (pork is ideal, but chicken would be very good), plus the red wine vinegar and bay leaves. I included a little splash of mushroom ketchup, which boosts the mushroom flavour, but it’s not essential.
Bring the casserole to a simmer, put the lid on and remove to a preheated oven at 160ºC, for 1 hour. When done, check the seasoning and allow to cool.
Stir in some cream – I like crème fraîche for it’s acidic flavour and in the words of Delia Smith, ” the supreme virtue of crème fraîche is that when you use it in cooking, it never curdles and separates – you can bubble and boil it and never be afraid.” But be aware, this only applies to full fat crème fraîche!
Grease the pie dish with butter, before pouring in the filling.
Remove the pastry from the fridge and roll it out on a clean dry surface. A smooth piece of marble or granite is ideal, but a bread board or worktop will be equally good. Sprinkle plain flour onto the board and rolling pin to stop it sticking. When the pastry is roughly the right size (slightly bigger is best), roll it around the rolling pin, lift it onto the pie dish and roll it back out. Trim the dough to fit the dish and use the tines of a fork to make a nice crimped edge. Poke a couple of holes into the top to allow hot air to escape. Decorate with any leftover pastry. Paint the top with milk which aids in browning.
Bake for 30 – 45 minutes (until golden) in a preheated oven at 200ºC.
The end result was a deliciously creamy, mellow chilli pork and mushroom pie – a perfect antidote to the cold weather. Serve with seasonal vegetables and a glass of Gran Cerdo (Big Pig) Tempranillo.