1 Kallo Mushroom Stock Cube, dissolved in 500ml boiling water
100ml double cream or creme fraiche
400g cold roast pork, chopped into bite sized pieces
1 pack ready rolled puff pastry sheet
Salt and freshly ground black pepper
A little beaten egg or a mixture of milk and vegetable oil, to glaze
Sea salt flakes, for sprinkling
Vegetables and mash potato to serve
How to make
Melt the butter in a heavy-based saucepan set over a medium-low heat, then stir through the onion and gently fry for 5 minutes or until it is just starting to soften. Add the mushrooms, garlic and thyme and cook gently for another 10 minutes. As they are cooking, the mushrooms will release then reabsorb their juices.
Stir through the flour thoroughly, then gradually pour in the stock, stirring constantly to prevent any lumps forming as the sauce thickens. Add the cream and season with salt and freshly ground black pepper, then bring gently to the boil and simmer steadily for about 5 minutes. Stir through the pork and then spoon into four individual pie dishes and set aside.
Preheat the oven to 220°C/200°C fan/gas 7.
Unroll the pastry sheet and cut into four pieces to fit the top of the pie dishes. If the pastry seems a little small you can roll it a bit thinner to fit. Brush the rim of the pie dish with a little cold water and lay the pastry over the filling, pressing down firmly at the edges to seal. Trim the edges with a small sharp knife, then crimp them if you like. Make a cut or two in the top of each pie to allow the steam to escape, then brush the surface with a little beaten egg or a mixture of milk and oil and sprinkle over a few sea salt flakes. Use any leftover pastry to make fun shapes to top the pies!
Bake in the oven for around 20-25 minutes or until the pastry is puffed up and golden and the filling is bubbling hot. Serve with plenty of vegetables and perhaps a little mashed potato.