Mom’s Pork and Mushroom Pie

Mom had some roast pork leftover from a family Easter meal and turned it into her delicious Pork and Mushroom pie.  Quantities depend on the amount of meat you have left.  We served the pie with a light salad but mashed spuds and steamed greens.  You have to try this is you have any roast pork leftovers, it is so tasty.

Mom’s Pork and Mushroom Pie

Ingredients

Onion chopped
Mushrooms sliced
Left over roast pork chopped
Chicken stock
Slat and pepper to taste
Bistro and Maizena (cornstarch)
1 roll puff pastry

Method

  1. Fry the onion and mushrooms until tender.
  2. Add the pork and chicken stock and simmer until the meat is very tender – add more stock if required.
  3. Season with salt and pepper and thicken with bisto and maizena.
  4. Preheat the oven to 180°C.
  5. Place the meat into a baking dish and lay the pastry over the top.
  6. Bake for approximately 20 minutes until the pastry is golden brown.

Mom made the prettiest flower with the excess pastry

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46 thoughts on “Mom’s Pork and Mushroom Pie

  1. Wonderful idea, and doesn’t the flavour of leftovers taste better, great idea to go the extra hurdle, grab the puff pastry and make the perfect pie!
    … ‘When the pie was
    The birds began to sing….
    We’d all be singing after a piece of this pie! x

  2. Mandy, when I place a sheet of puff pastry over pie ingredients, the pastry always sinks concave and ends up soggy. Do you have any tips for me on that?

    • Hi Misky, I can only think that you can try placing your pie ingredients and pasty in a smaller dish. I have never had that problem before so not sure how to help you out. Have a super weekend. :-)

  3. I love anything in a puff pastry crust. This looks so delicious and so easy to prepare. What a great way to use up leftover roast pork!

  4. This does look fabulously tasty Mandy! I think you have some of my favorite savory recipes. I’m definitely going to try this one. :)

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