Pork pot pie
Serves 8
• 1 roll (400 g) puff pastry
• a little beaten egg, for glazing
FILLING
• 15ml each butter and olive oil
• 1 onion, chopped
• 400g button mushrooms, chopped
• 2 garlic cloves, chopped
• 6 sage leaves, chopped
• 3 ml chilli flakes
• lemon juice, to taste
• 2 cups cooked pork, flaked
• about 1 cup gravy
Heat the butter and oil and sauté the onion until translucent; scoop out but retain the oil. Fry the mushrooms until fragrant. Add the garlic, sage and chilli and stir-fry for another minute. Season with salt, pepper and lemon juice; remove
