Pork Popcorn
Save any fat and skin you have trimmed off your pork shoulder before roasting to make this crunchy pork popcorn. Unlike regular pork crackling which is cooked in the oven, this recipe is cooked in a fry-pan.
Hearty Beef Pie
Mince pie is a Kiwi classic and this recipe allows you to use either mince or shredded roast beef. Add a sprinkle of cheese to make it a mince and cheese pie.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 450g mushrooms, chopped
- 2 tablespoons rosemary
- 2 onions, diced
- 450g beef mince (or shredded roast beef)
- 1 carrot, finely diced
- 2 tablespoons cornflour
- 1 ¼ cup beef stock
- ¼ cup red wine
- 2 tablespoons tomato paste
- 1 sheet puff pastry
Method
- Preheat oven to 180ºC.
- Heat half of the oil in a large saucepan and cook mushrooms and rosemary, stirring for 3-4 minutes or until browned. Transfer to a plate and set aside.
- Heat remaining oil in the same large saucepan over medium heat and cook the onion for 5 minutes or until softened. Add mince and carrot and cook stirring for 4 minutes or until browned.
- In a small bowl, whisk cornflour and 150ml of stock until smooth. Add remaining stock, red wine and tomato paste and mix until well combined.
- Add the mushrooms and stock mixture to the pan and cook simmering for 4-5 minutes or until thickened and evaporated.
- Fill a 20cm pie dish with the mince mixture and top with puff pastry, pressing the edges well to seal. Cut a slit in the top of the pie to allow steam to escape
- Bake for 40 minutes or until pastry is golden. Serve with vegetables or salad.