Pork and mush­room filo pie

Serves: 4 Prep: 10 min Cook: 25 min Cost per serv­ing: £1.48

Chat - - No- Fuss Food -

25g but­ter 250g ch­est­nut mush­rooms, quar­tered 1tbsp plain flour 300ml hot pork or veg­etable stock 4 pork loin medal­lions, cut into strips 1cm in thick­ness 250g baby- leaf spinach 2tbsp freshly chopped flatleaf pars­ley 3tbsp low-fat crème fraîche 4 sheets filo pas­try, cut in half Spray oil

1 Pre­heat the oven 180C/ Gas 4. Melt the but­ter in a non­stick oven­proof fry­ing pan (about 24cm), add the mush­rooms and cook gen­tly for about 3-4 min.

2 Stir in the flour, cook for 1 min, then pour in the stock, stir­ring un­til the sauce thick­ens. Sim­mer for 2-3 min.

3 Stir in the pork, spinach, pars­ley and crème fraîche. Sea­son. Take off heat.

4 Scrunch up the sheets of filo pas­try, then ar­range over the top of the pork mix­ture to com­pletely cover. Spray the pas­try with the oil. Cook in the oven for 20 min, un­til golden and the pork is cooked through.

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