Made this pie for the CNY open house.

How does one tell that it’s a pork pie in celebration of the year of the pig? Because of the little pig on top of course

Ingredients

375g Pampas puff pastry
300g minced pork
4 rashers bacon
1 onion
mixed frozen vegies (peas/carrot/corn)
bunch of parsley
half can evaporated milk (normal milk also should be fine.)
salt/pepper
wortcesteshire sauce

Serves: 6

1) Finely chop up the onion, bacon and parsley to about the same size as the mince and vegies
2) In a litle oil cook the onion and bacon, then add in minced meat until all cooked.
3) Add in the vegies, worcesteshire sauce, salt/pepper to taste
4) While stirring, slowly pour in milk until you get a creamy mixture.
5) When the mixture is simmering nicely, mix in parsley and turn off heat.
6) Roll out the pastry into 2 flat 3mm pieces (bottom piece bigger than top piece), grease the bottom of a pie dish and place one layer on the bottom.
7) Fill the pie with your mixture, then seal in with the top layer of the pastry.
8) With a fork, poke some holes on the top of the pastry, cut off the excess dough and use to make decoration if you wish.
9) Bake in oven at 200 degrees celcius (fan heat) for 20 minutes, or until golden brown, and it’s done:)

This entry was posted on Friday, February 23rd, 2007 at 10:39 am and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.