Читать книгу Rachel’s Food for Living - Rachel Allen - Страница 15

Savoury pies always rank very high on people’s lists of soothing foods. This is a great dish to make in advance, giving the aromatic spices even more time to infuse into the meat.

SERVES 4

FOR THE ROUX

100g (4oz) butter

100g (4oz) plain flour

FOR THE FILLING

25g (1oz) butter

2 onions, peeled and chopped

Salt and freshly ground pepper

1 tsp ground cumin

1 tsp ground coriander

680g (1½lb) pork, cut into 1–2cm (½–¾in) cubes (shoulder or leg, fat removed)

250ml (9fl oz) chicken stock

1 tbsp olive oil

300g (11oz) button mushrooms, wiped and sliced or left whole or quartered if they are small

250ml (9fl oz) single cream

1 tbsp chopped fresh parsley

FOR THE TOPPING

300g (11oz) puff or flaky pastry, rolled to 5mm (¼in) thick

1 egg, beaten

OR

1.25kg (2lb 12oz) mashed potato (see page 27)

1 To make the roux, heat a medium-sized saucepan over a medium heat and melt the butter, then add the flour, continuing to stir. Allow it to cook for 2 minutes. Pour into a small bowl and use straight away, or allow to cool and put in the fridge. Preheat the oven to 160°C (325°F), Gas mark 3.

2 Melt the butter in a medium-sized casserole and add the onions and seasoning. Cover and sweat on a low heat for 5 minutes. Turn up the heat, add the ground spices and pork. Toss for a few minutes until the pork changes colour, then add the stock. Cover and cook in the oven for 45–60 minutes or until the pork is tender.

3 While the pork is cooking, heat the olive oil in a pan on a high heat and toss in the mushrooms. Cook for a few minutes until they are pale golden and then add to the pork after 30 minutes.

4 When the pork is cooked, remove the pork and mushrooms from their cooking liquid and set aside in a dish in a warm place. Add the cream to the juices in the pot and boil with the lid off for a few minutes until the flavour strengthens. To thicken the sauce, slowly whisk in about 2 tablespoons of roux while the mixture is boiling. Add the chopped parsley and return the pork and mushrooms. Season to taste and place in individual dishes or a large pie dish.

5 For a pastry topping, preheat the oven to 230°C (450°F), Gas mark 8. For a mashed potato topping, preheat it to 180°C (350°F), Gas mark 4.

6 For a pastry top, cut the pastry to the same size as the top of the pie dish and arrange over the filling. Make a hole in the centre for steam to escape. Brush with the beaten egg to glaze. Cook in the oven for 10 minutes, then turn down the temperature to 190°C (375°F), Gas mark 5 and cook for about 20 minutes, until the pastry is golden brown.

7 For a mashed potato top, arrange the mashed potato on top of the filling and lightly score the surface. Cook in the oven for 30–40 minutes or until golden brown on top and bubbling hot.