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#SCGS Pork & Mushroom Pies

#SCGS Pork & Mushroom Pies

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Ingredients

400 g Pork shoulder, cubed
1 Tbsp Seven Colours Grill Seasoning™
1 tsp Black peppercorns
1 tsp Mixed herbs
1 tsp Plain flour
2 Tbsp Butter
1 medium Onion, chopped
1 tsp Garlic, minced
1 cup Mushrooms, sliced
1 cube Beef stock, dissolved in 1 cup of boiling water
1 tsp Cornflour
2 Tbsp cold Water
1 roll Puff pastry (store bought)
4 slices Cheese (optional)
1 Egg, beaten
½ tsp Sesame seeds


Method

Preheat the oven to 180°C.
Season the pork with Seven Colours Grill Seasoning™, black peppercorns, mixed herbs and coat it with flour.
Add butter to a pan and fry the pork on medium heat until golden brown.
Add onions and garlic and fry until onions are soft and translucent.
Add mushrooms and stir until they are coated with the spices in the pan.
Pour in the beef stock and cook the meat mixture over a medium heat for about 15 minutes or until it’s soft.
Mix cornflour and cold water and add the mixture to the pan. Simmer while stirring until thickened.
Cut the puff pastry into even squares. Lay a cheese slice on top with a good amount of pork filling to each. Cover with the remaining puff pastry.
Gently press the fork to seal the edges, brush the top of each puff pastry with egg and sprinkle with sesame seeds.
Place the pies on a lined baking tray.
Bake for 20 minutes or until crispy and golden brown.


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