Name: Pork and fennel pot pies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 125 gram rindless bacon, chopped; 1 medium leek, trimmed, washed, finely sliced; 1 baby fennel bulb, trimmed, finely sliced; 500 gram pork mince; 2 tablespoon plain flour; 1 teaspoon fennel seeds; 1/2 teaspoon allspice; 1/2 cup chicken stock; 1/4 cup white wine; 1/2 cup sour cream; 1 sheet frozen puff pastry, cut into 4 squares; 1 egg, lightly whisked; steamed green beans, to serve

Pork and fennel pot pies

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Makes 4 Item

Prep

15M

Cook

35M

Total

50M

Ingredients

1 tablespoon olive oil

125 gram rindless bacon, chopped

1 medium leek, trimmed, washed, finely sliced

1 baby fennel bulb, trimmed, finely sliced

500 gram pork mince

2 tablespoon plain flour

1 teaspoon fennel seeds

1/2 teaspoon allspice

1/2 cup chicken stock

1/4 cup white wine

1/2 cup sour cream

1 sheet frozen puff pastry, cut into 4 squares

1 egg, lightly whisked

steamed green beans, to serve

Method

1.Preheat oven to 200°C. Lightly grease four 1 1/4-cup ovenproof dishes. Place on an oven tray.

2.Heat oil in a large frying pan on medium. Saute bacon, leek and fennel for 4-5 minutes, until golden and tender.

3.Add mince to pan and brown for 5-6 minutes, breaking up lumps as it cooks. Stir in flour, seeds and allspice and cook 1 minute more. Add stock and wine and simmer 3 minutes. Remove from heat. Stir through sour cream and season to taste.

4.Spoon mixture evenly among prepared dishes. Cover each dish with a pastry square. Make a small slit in the pastry for an air vent. Brush with egg.

5.Bake for 15-20 minutes, until pastry is crisp and golden. Serve with steamed green beans.

To decorate, brush pastry with beaten egg and sprinkle with extra fennel seeds before baking.
Note

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