Chunky Pork And Fennel Pie Recipe

Name: Chunky Pork And Fennel Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs pork shoulder, diced; 1/3 cup flour; 2 tbsp olive oil; 1 large onion, coarsely chopped; 1 large carrot, coarsely chopped; 1 None stick celery, trimmed and chopped; 1 large fennel bulb, thinly sliced; 2 cloves garlic, crushed; 2 tsp chopped fresh thyme; 1 1/3 cups chicken stock; 2 tbsp chopped fennel tops; 1 tbsp wholegrain mustard; 1 None egg, lightly beaten; 1/4 tsp fennel seeds; None None FOR THE FENNEL PASTRY; 3 1/2 cups flour; 1 tsp fennel seeds; ¼ tbsp (1 3/4 sticks) butter, chopped; 2 None eggs

Servings: persons

2 1/4 lbs pork shoulder, diced
1/3 cup flour
2 tbsp olive oil
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 None stick celery, trimmed and chopped
1 large fennel bulb, thinly sliced
2 cloves garlic, crushed
2 tsp chopped fresh thyme
1 1/3 cups chicken stock
2 tbsp chopped fennel tops
1 tbsp wholegrain mustard
1 None egg, lightly beaten
1/4 tsp fennel seeds
None None FOR THE FENNEL PASTRY
3 1/2 cups flour
1 tsp fennel seeds
¼ tbsp (1 3/4 sticks) butter, chopped
2 None eggs

1
Toss pork in flour; shake away excess. Heat oil in large saucepan on high heat. Cook pork, in batches, until browned. Remove from pan.
2
Add onion, carrot, celery and fennel to pan; cook, stirring, until softened. Add garlic and thyme; cook, stirring, until fragrant. Return pork to pan with stock; bring to a boil. Reduce heat to low; simmer, covered, 1 1/2 hours. Remove cover; simmer about 20 mins or until mixture is slightly thickened. Stir in fennel tops and mustard. Season to taste; cool.
3
Meanwhile, for the fennel pastry, process flour, fennel seeds, butter and salt to taste until crumbly. Add eggs and enough iced water (about 1/4 cup) to make ingredients just come together. Knead pastry on floured surface until smooth. Divide in half. Form each into a disc; wrap with plastic wrap. Refrigerate for 30 mins.
4
Preheat the oven to 350u00b0F. Grease a deep 9 1/2-inch pie dish (6-cup capacity).
5
Roll one of the pastry discs between sheets of parchment paper until large enough to line dish. Press pastry into dish; trim edge. Prick bottom with fork. Cover pastry with parchment paper; fill with dried beans or rice. Bake 15 mins. Remove paper and beans. Bake a further 10 mins or until browned. Cool.
6
Spoon pork mixture into pie crust. Brush edge of pastry with egg. Roll remaining pastry until large enough to cover top of dish. Place over filling. Pinch edges together; trim excess pastry. Brush with egg; sprinkle with seeds. Cut several steam holes in pastry. Place pie plate on baking pan.
7
Bake about 30 mins or until crust is browned. Serve with green salad, if desired.

1379

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/4 lbs pork shoulder, diced, 1/3 cup flour, 2 tbsp olive oil, 1 large onion, coarsely chopped, and more.

Yes, Chunky Pork And Fennel Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chunky Pork And Fennel Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions