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


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