Pork Pot Pie
This pork pot pie is a total comfort food – and we could all use a little comfort right now. This particular one is super easy to make with a pre-seasoned pork loin, some frozen veggies, and puff pastry.
This post is sponsored by Hatfield Meat.
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Pork pot pie starts with a roux. It sounds like a fancy French word, but it simply means thickened flour and butter. Melt butter, add flour, and whisk over heat until free of lumps – what’s called a white roux.
To that, add a little broth. I used vegetable broth so the flavored pork loin’s taste stands out, but any broth you have around will do the trick.
Mix in a little cream to make it nice and rich.
Here’s where the magic happens. You don’t have to mess with seasoning other than a little salt and pepper because you can make the pot pie with pre-seasoned pork loin. I use the Tuscan blend from Hatfield Meat (it’s also really great cooked in a skillet and added to my pizza muffins!).
The pork is dry-rubbed with a delicious blend of Tuscan herbs that flavor the whole pie. Hatfield’s garlic Parmesan tenderloin is also a great option. I love that all of their animals are raised by farmers who don’t use hormones, steroids, or growth promotants.
Cut the uncooked pork into rounds, then cut each into one-inch strips.
Add the pork to the pot along with fresh and/or frozen veggies. I used a package of frozen peas and corn and some pearl onions.
Next, the filling goes into ramekins that are topped with puff pastry. Use a little egg wash around the edge of each ramekin to help the puff pastry stick to it.
Brush additional egg over the top of the puff pastry to make it shiny.
Remember that frozen puff pastry should be thawed overnight. This meal requires a little bit of advanced planning.
If you can’t find a pre-seasoned pork loin, add your own Italian spice blend to taste.
If you’d prefer a larger pie, double the recipe and serve in a small casserole dish topped with the whole sheet of puff pastry. See my puff pastry pie for an example of how this would look.
Pork Pot Pie
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable broth
- 2 tablespoons heavy whipping cream
- salt to taste
- pepper to taste
- 18 ounces Tuscan herb dry rubbed seasoned pork tenderloin cut into 1 inch strips
- 12 ounces cubed peas and carrots typically 1 package of frozen peas and carrots
- 1/2 cup pearl onions canned, frozen, or fresh with skins removed
- 1 puff pastry sheet thawed overnight
- 1 egg beaten
- Preheat oven to 400 F.
- Melt butter in a large saucepan or pot on medium heat.
- Add flour and whisk constantly to make a white roux.
- Add vegetable broth and continue whisking for 2-3 minutes until smooth and thick.
- Add cream and stir to combine.
- Add salt and pepper to taste.
- Stir in pork tenderloin strips and vegetables.
- Cook for five minutes - the pork should be only partially cooked at this point.
- Divide the mixture evenly between four ramekins and top with a little extra pepper.
- Roll out puff pastry sheet just a little bit to smooth it out from being in the package.
- Cut out four circles of puff pastry a few inches in diameter larger than your ramekins using a small bowl as a guide.
- Brush the edges of the ramekins with egg.
- Cover each ramekin with a puff pastry circle and brush the top and side of the pastry with egg.
- Bake for 20 to 30 minutes or until puffed and golden.
- Let cool for five minutes before serving.
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