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.
250g belly of Maltese pork
20g pine nuts
Sprig of thyme
2g garlic cloves
12ml Balsamic vinegar
200g puff pastry
1 egg, beaten
Salt & Pepper
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.