PORK PIE WITH MUSTARD AND MUSHROOMS

Serves 4-6

60g/2oz/¼ cup butter

2 shallots, finely chopped 750g/26oz/1.6lb pork loin, chopped into bite-sized pieces

350g/12oz/6½ cups mushrooms, sliced 2 garlic cloves, crushed

1 tsp dried sage

60ml/2 fl oz/¼ cup brandy

60g/2oz/½ cup flour

500ml/17 fl oz/2 cups chicken stock 200ml/7 fl oz/½ cup cream

2 tbsp wholegrain mustard

Salt and black pepper

1 sheet of frozen puff pastry, thawed 1 egg, beaten with 1 tsp water

1 Melt the butter in a pan over a medium-low heat. Add the shallots and pork and cook for 4-5 minutes, stirring occasionally. Add the mushrooms and garlic.

2 Add the sage and the brandy and cook for 3-4 minutes to cook off the alcohol.

3 Stir in the flour and mix well, then gradually stir in the chicken stock and cream. Bring to the boil and simmer for 20 minutes.

4 Stir in the mustard and cook for another 10 minutes until the meat is tender and the sauce has thickened. Season with salt and pepper.

5 Preheat the oven to 230˚C/210˚C fan/450˚F/gas mark 8.

6 Spoon the filling into a large baking dish. Roll out the puff pastry and place it over the dish, trimming to fit and crimping the edges. Pierce a few slits in the top for the steam to escape.

7 Brush the pastry with the egg wash. Bake for 10 minutes, then reduce the heat to 190˚C/170˚C fan/375˚F/gas mark 5. Bake for another 20 minutes, or until golden brown.

Per Serving 513kcals, 32.4g fat (15.1g saturated), 14.8g carbs, 1.8g sugars, 40.2g protein, 1.2g fibre, 0.63g sodium