The Crazy Kitchen: Three Tier Roast Pork Dinner Pie

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Wednesday, 3 September 2014

Three Tier Roast Pork Dinner Pie

When I saw the categories for this week's Great British Bake Off (before I watched the show) I felt a little uninspired. I had made a custard tart last year, and didn't really fancy trying pear pies, so all that was left was a three tier pie. Three tiers of dessert pie seemed a bit much (although my lot wouldn't have minded at all), so I decided upon savoury pies. A trio of pies that could be eaten as a complete meal, without the need for any accompaniments.

My roast dinner pies have everything you need in a roast dinner - pork, vegetables, stuffing and apple sauce. I decided to leave out potatoes as I thought that the pastry would provide more than enough carbs for one meal. The bottom layer was filled with roast pork and vegetables, the middle layer with stuffing, and the top with apples.

Three Tier Roast Pork Dinner Pie

I underestimated the quantity of pastry I would use and needed to make a second batch. I'm not a great pastry maker, hence the rustic look, with all the cracks and patches, but it did taste good nonetheless. 

Three Tier Roast Pork Dinner Pie

stuffing
1 tbsp olive oil
1 onion, finely chopped
100g fresh breadcrumbs
2 tbsp finely chopped fresh sage
25g butter
salt & pepper
1 egg

1200g Shortcrust pastry (800g plain flour, 200g butter, 200g Trex vegetable fat)  
cooked roast pork
selection of cooked vegetables - broccoli, carrot & yellow courgette
2 eating apples
knob of butter, softened
1 egg, beaten

  • Make the stuffing by heating the oil in a frying pan and adding the onion
  • Fry gently for a couple of minutes, until softened but not browned
  • Add the breadcrumbs, sage, butter, salt & pepper
  • Mix well and fry for a couple more minutes
  • Set aside
  • Line the 3 different sized tins with pastry
  • Fill the large pastry case with layers of pork and vegetables
  • Beat an egg into the stuffing  and fill the medium pastry case
  • Core the apples and thinly slice
  • Fill the small pastry case with layers of sliced apple and a knob of butter
  • Make lids for the pies and place them on top, sealing the edges
  • Brush the pies with beaten egg
  • Bake the pies in a preheated 180C oven - I baked my large pie for around 50 minutes, and the smaller two for 40 minutes
Three Tier Roast Pork Dinner Pie

It looked a little bare so I popped a happy couple on top

Three Tier Roast Pork Dinner Pie Three Tier Roast Pork Dinner Pie Three Tier Roast Pork Dinner Pie Three Tier Roast Pork Dinner PieThree Tier Roast Pork Dinner Pie

GreatBloggersBakeOff  photo BAKE_ALONG_LOGO_zps284c894d.png

5 comments:

  1. Bet this tastes delicious with gravy! I love a roast on Sunday, may have to try this at the weekend!

    ReplyDelete
  2. Beautiful idea. So glad it's pie season again!

    ReplyDelete
  3. WOW! Fantastic idea and looks absolutely amazing.

    ReplyDelete
  4. Wow this looks amazing! Bet it was delicious :-) x

    ReplyDelete
  5. This looks amazing, so delicious! Love the rustic look :) #greatbloggersbakeoff2014

    ReplyDelete

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