Pork and Fennel Pie

Winter challenge: lighten up with a meat pie

Our quest for the lightification of comfort food is getting down to the serious stuff – pies. I love pies. My daughters love pies. And there’s absolutely no point in telling you that The Husband loves pies because you already know that – it’s got meat in it, he’s a meat lover, a carnivore of the most dedicated variety…. But pies leave me feeling bad; all that heavy fat-laden pastry, not to mention what’s in them. Sometimes I do wonder what’s in them……

But you know me, I don’t like to be denied and I certainly don’t want you to be denied. So I’ve found a solution. My pies use lean meat, lots of vegetables and filo pastry. You’ve heard me rave about filo pastry before; it’s so versatile and can be used for savoury or sweet cooking. And it’s perfect for my pork and fennel pie.

I’ve made a pork pie, using fennel and garlic for flavour and apples for a little sweetness (well that and they are natural partners for pork). But you could just as easily use chicken and mushrooms, beef and vegetable, lamb and rosemary. Here’s a ratio guide to use so you can vary it and have pie every night – you’ll be a star in your own house!

Pie ratio

Use similar quantities and you’ll be able to vary this recipe as much as you like:

  • 400-500gms lean mince
  • 1 onion or 1 leek
  • 1-2 cups of vegetables – carrot, celery, fennel, cabbage, peas, mushrooms…..
  • A couple of garlic cloves
  • 1½ – 2 cups liquid – water, stock, combination of stock and wine, evaporated milk, even a dollop of light sour cream
  • 1 tbsp flour (to thicken the sauce)
  • Herbs – anything you like
  • 6-8 filo sheets

Do you like pies? What’s your favourite pie flavour combination?

Pork and Fennel Pie

fennelpie

Indulge without guilt
Eat without deprivation
Cook great food even when you are on your own
Embrace food moods
Eat what you want

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