PULLED PORK PIE
400 g pulled pork
1 roll Puff Pastry
½ an onion
½ cup diced carrots
½ cup frozen peas
½ cup diced potato
3 tablespoons tomato paste
½ cup Apple Cider vinegar
2 tablespoon brown sugar
1 teaspoon Dijon mustard
Using your leftover pulled pork, heat 1 tablespoon oil in a frying pan.
Cook onion until soft, add carrots, peas and potato in a pan and cook for 5 minutes.
Add tomato paste, apple cider vinegar, brown sugar and mustard into the soft vegetable mix, bring to a simmer.
Add left over pork into the vegetable mix and simmer for 30 minutes.
Pre-heat oven to 200ºC. Strain liquid sauce from the pork an vegetable mixture, reduce the sauce in a small sauce pan for a further 10 minutes.
While the sauce is being reduced, use fork to gently pull the pork apart.
Put the pork and vegetable mixture into an oven safe dish and pour the sauce over the mixture.
Roll out the puff pastry and lay on top of the pork and vegetable mixture and bake for 20-30 minutes or until pastry is golden brown.
Photo: Nikki Woolridge
