Curried Pork and Winter Vegetable Pie

A community recipe by TrishM1660

Not tested or verified by Nigella.com

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Introduction

A great winter warmer. The word 'curried' makes it sound hot, but it's creamy and mildly spiced, so it won't leave you gasping for water!

Ingredients

Serves: 4

Metric Cups

25 grams butter
750 grams pork (fillet cubed)
2 carrots (sliced)
150 grams swede (diced)
2 large potatoes (cubed)
2 tablespoons plain flour
2 tablespoons curry powder
1 teaspoon paprika
1 chicken stock cube (or pork)
250 millilitres boiling water
100 grams frozen peas
1 pinch of salt (to taste)
1 pinch of pepper (to taste)
300 grams shortcrust pastry
1 medium egg (beaten)

⅞ ounce butter
26½ ounces pork (fillet cubed)
2 carrots (sliced)
5⅓ ounces rutabaga (diced)
2 large potatoes (cubed)
2 tablespoons all-purpose flour
2 tablespoons curry powder
1 teaspoon paprika
1 chicken broth cube (or pork)
9 fluid ounces boiling water
3½ ounces frozen peas
1 pinch of salt (to taste)
1 pinch of pepper (to taste)
10⅗ ounces shortcrust pastry
1 medium egg (beaten)

Method

Curried Pork and Winter Vegetable Pie is a community recipe submitted by TrishM1660 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the butter in a large pan and fry the pork for 3 minutes over a medium heat. Add the carrots, swede and potatoes, and cook for 5 minutes.

Add the flour, curry powder and paprika, and cook, stirring for 2 minutes. Add the stock cube to the boiling water, then pour over the meat and veg. Bring to the boil and simmer for 2 minutes.

Add the peas and season with salt and pepper.

Spoon into a 1 ltr pie dish and leave to go cold. Pre-heat the oven to 190 C.

Roll out the pastry and use to cover the dish.

Decorate with the trimmings, brush with egg and cook for 35 minutes until golden.

Heat the butter in a large pan and fry the pork for 3 minutes over a medium heat. Add the carrots, rutabaga and potatoes, and cook for 5 minutes.

Add the flour, curry powder and paprika, and cook, stirring for 2 minutes. Add the stock cube to the boiling water, then pour over the meat and veg. Bring to the boil and simmer for 2 minutes.

Add the peas and season with salt and pepper.

Spoon into a 1 ltr pie dish and leave to go cold. Pre-heat the oven to 190 C.

Roll out the pastry and use to cover the dish.

Decorate with the trimmings, brush with egg and cook for 35 minutes until golden.