Serving size: Serves 4
Cuisine type: British/Scottish/Irish
Course: Main
Favourite flavours: Pork

Pork and pear pot pies with potato and pea mash

INGREDIENTS

Salt
2 tbsp olive oil
1 brown onion, chopped
2 firm buerre bosc pears, peeled, cored and cut into 2cm pieces
750g pork mince
11/2 tbsp chopped sage leaves
2 tbsp plain flour
2 ⁄3 cup pear cider
2 ⁄3 cup chicken stock
Sea salt and cracked black pepper
2 sheets puff pastry, thawed
1/4 cup milk, plus extra for mash
1kg sebago potatoes, peeled
and chopped
2 cups frozen peas
75g butter
1/2 bunch of chives, chopped

METHOD

Equipment Sharp knife; peeler; medium saucepan; frying pan; 4 x 1 1/2-cup capacity ramekins; pastry brush; colander; masher

Preheat oven to 220C (200C fan).

Bring saucepan of salted water to the boil.

Make filling Heat oil in frying pan over high heat. Cook onion and pear for 4 to 6 mins until lightly golden. Add mince and cook for a few mins until browned. Sprinkle over sage and flour, cook for 2 mins to cook off flour. Add cider and stock, bring to a simmer until thickened slightly. Season with salt and pepper and remove from heat.

Make pies Cut puff pastry pie tops 2cm larger than rim of ramekins. Spoon filling into ramekins and top with pastry rounds. Brush with a little milk, decorate each pie with a sage leaf and sprinkle with sea salt. Bake for 20 mins until pastry is golden.

Cook potatoes Meanwhile, cook potatoes in boiling water until tender. Add peas in final 2 mins of cooking, drain well and return to saucepan over low heat. Add butter and chives to potatoes and mash well. Add a little milk if too dry.

Serve Season mash with salt and pepper and serve with pies.