Curried pork pot pies

Rich, spiced pork pot pies with a buttery curry sauce and flaky pastry.

Cut:
  • Portions: 6
  • Prep: 1 hour 30 minutes (plus chilling)
  • cook: 4 hours 30 minutes

Ingredients

For the pulled pork filling

  • 1 kg bone-in pork shoulder
  • 3 Tbsp (45 ml) Cape Herb & Spice Butter Chicken Curry Spice Meal Solution
  • 1 Tbsp (15 ml) sugar
  • 3 Tbsp (45 ml) olive oil
  • 1 C (250 ml) water or chicken stock
  • 2 Tbsp (30 ml) butter
  • 1 onion, finely chopped
  • 1 Tbsp (15 ml) fresh ginger, finely grated
  • 1 Tbsp (15 ml) garlic, finely chopped
  • 2 Tbsp (30 ml) Cape Herb & Spice Butter Chicken Curry Spice Meal Solution
  • 70 g tomato paste
  • ½ tin (200 g) diced tomatoes
  • 1 small tin (160 ml) coconut cream
  • 1 tsp (5 ml) sugar
  • Salt and pepper, to taste

For the pastry

  • 2½ C (315 g) cake wheat flour
  • 1 tsp (5 ml) salt
  • 1 C (225 g) unsalted butter, cold and cubed
  • ¼–½ C (60–120 ml) ice-cold water
  • 1 egg, beaten

For the raita and sambal

  • 1 C (250 ml) double cream plain yoghurt
  • ½ cucumber, finely grated and strained by hand or using a clean kitchen towel
  • 2 Tbsp (30 ml) fresh mint, finely chopped
  • 2 Tbsp (30 ml) fresh coriander, finely chopped
  • 1 garlic clove, minced
  • 1 tsp (5 ml) ground cumin
  • Salt, to taste
  • 1 tomato, finely diced
  • ½ red onion, finely diced
  • 1 green chilli, finely chopped
  • 2 Tbsp (30 ml) fresh coriander, chopped
  • 1 Tbsp (15 ml) lemon juice
  • Salt, to taste

To serve

  • Fresh coriander

Method

For the pulled pork:
Preheat the oven to 160 °C. Rub the pork shoulder evenly with the Cape Herb & Spice Butter Chicken Curry Spice Meal Solution and sugar. Heat the olive oil in a heavy casserole dish over medium-high heat and sear the pork until browned on all sides. Pour in the water or chicken stock, cover tightly with a lid and roast for 3–3½ hours, or until the pork is fork-tender. Transfer to a large dish and shred using 2 forks, reserving the cooking juices.

For the butter chicken sauce:
Melt the butter in a saucepan over medium heat. Add the onion and cook for 6–8 minutes until softened. Stir in the ginger and garlic, and cook for 1 minute until fragrant. Add the Cape Herb & Spice Butter Chicken Curry Spice Meal Solution and tomato paste, and cook, stirring constantly, for 2 minutes to deepen the flavour. Add the diced tomatoes, coconut cream and sugar, then simmer gently for 20–25 minutes until thickened. Stir through the shredded pork and enough reserved cooking juices to create a spoonable filling. Season with salt and pepper to taste and allow the mixture to cool slightly before assembling the pies.

For the pastry:
Combine the flour and salt in a large bowl. Rub in the cold butter until the mixture resembles coarse breadcrumbs. Gradually add the ice-cold water until the dough just comes together, taking care not to overwork it. Wrap in cling wrap and leave the dough to chill in the fridge for 30 minutes. Roll out on a lightly floured surface and cut rounds to line the bases of a large-hole muffin tin, with additional rounds for the lids. Gently press the pastry into the muffin cups.

To assemble and bake:
Preheat the oven to 200 °C. Divide the cooled pork filling evenly between the pastry-lined muffin tin cups, taking care not to overfill. Top with the pastry lids and pinch or crimp the edges firmly to seal. Cut a small slit into the top of each pie to allow steam to escape and brush with the beaten egg. Bake for 25–30 minutes until golden brown and crisp.

For the raita:
Combine the yoghurt, cucumber, mint, coriander, garlic and cumin in a bowl. Season with salt and mix well. Refrigerate until ready to serve.

For the sambal:
Mix together the tomato, red onion, green chilli, coriander, lemon juice and a pinch of salt. Allow to stand for 10 minutes before serving.

To serve:
Let the pies rest, uncovered, for 10 minutes before carefully removing them from the tin. Garnish with fresh coriander and serve with the raita and sambal.

Serving suggestion: Serve with a crisp green salad or roasted butternut for a hearty winter meal.