Pork Curry Family Pie

With Riverview Farms Pork Roast

PrepTime 15 Mins
Serves 4-6
Cook Time 50 Mins

1 x Riverview Farms Pork Roast, diced (meat only)

1 tbs coconut oil

1 onion, finely chopped

1 clove garlic, minced

2cm fresh ginger, minced

½ cup (125g) massaman curry paste

400ml coconut milk

1 cup chicken stock or water

2 medium potatoes, peeled & cut into 2cm dice

½ cauliflower, cut into small florets

1 tbs brown sugar

1 tbs fish sauce

¼ cup chopped fresh coriander

2 sheets frozen puff pastry, defrosted

1 egg, lightly beaten

To Serve

Lime wedges

  1. 1

    Preheat oven to 180°C

  2. 2

    Heat oil in a large saucepan over medium heat. Add onion and saute for 7 minutes until soft. Add garlic and ginger and cook for a further 1 minute until fragrant.

  3. 3

    Add curry paste and cook, stirring, for 2 minutes. Add the coconut milk, stock and potatoes and bring to a simmer. Cover with lid and cook on low heat for 10 minutes

  4. 4

    Add the cauliflower and cook, covered, for a further 5 minutes until potatoes are tender

  5. 5

    Stir through sugar, fish sauce, pork and coriander. Remove from heat and spoon into a 25 cm pie dish.

  6. 6

    Place 2 sheets of puff pastry directly on top of each other and roll out to a rough 25 cm circle. Transfer pastry over the pie filling, pinching the edges together to seal. Trim excess pastry and make 2 slits in the top. Brush with egg and bake for 25 minutes until golden brown.

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