Pork & Potato Pie

Published: 22 Sep 2021
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Sometimes only feelgood food will do and this delicious recipe is guaranteed to warm you up as the nights get colder. This simple-to-make recipe by Alain James Grech of Chef’s Table won’t take much time and adds a flavour to your table that is truly unique!

Hearty and delicious. You can also prepare and freeze for another day.

Serves 2

INGREDIENTS:

250g belly of Maltese pork 

60g mushrooms

20g pine nuts

Sprig of thyme 

2g garlic cloves

12ml Balsamic vinegar

75g potatoes

200g puff pastry

1 egg, beaten

Salt & Pepper

METHOD:

Preheat the oven to 140 degrees Celsius. Slow roast the pork belly for about 3 hours or until tender. Separate the pork belly meat from the fat that may be still attached to the meat. Pull the meat apart into small pieces, season with salt, pepper and Balsamic vinegar and set aside. Raise the oven temperature to 200 degrees Celsius.

Toast the pine nuts until light brown. 

Dice and fry the mushrooms in olive oil with thyme and garlic. Dispose of any residual water from the mushrooms. Thinly slice the potatoes. 

Roll the puff pastry very thin, cut in half and put one half aside. Grease a small pie mould, then place one of the pastry halves inside it, with the pastry coming half way up the mould. Line the pastry with the potatoes. In a bowl mix the cooked mushrooms, pine nuts and pork and then place on top of the potatoes in the pie mould. Cover with the rest of the puff pastry and egg wash the pastry. Bake for approximately 15 minutes or until golden brown. 

Garnish with some roasted seasonal vegetables if desired. If making to freeze for a future date, do not place eggwash or bake. Freeze with the dough still uncooked.

Georges’ Favourite

Wine Pairing

2019 GRAND VIN DE HAUTEVILLE CHARDONNAY, SUPERIOR, D.O.K. MALTA
It’s best not to think of pork as just white meat but take it as something richer. As such, the Grand Vin de Hauteville Cabernet Sauvignon makes for a fine match. But, if you prefer a great white, this lush yet racy Maltese Chardonnay in the same premium range with a dollop of oak will complement the creaminess of the Maltese pork pie. This first-in-class, top-drawer Chardonnay of Malta delivers all the right lip-smacking goodness.