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A lovely quick pie, easy to rustle up midweek – and low fat too!
Prep time: 15 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Step 1
Preheat the oven to 190°C, 170° Fan, Gas Mark 5. Melt the butter in a large non-stick, ovenproof frying pan (about 24cm diameter), add the mushrooms and pork and cook for 3–4 minutes.
Step 2
Stir in the flour, cook for 1 minute, then gradually pour in the stock, stirring continuously, until the sauce thickens. Simmer for 2–3 minutes.
Step 3
Stir in the spinach, parsley and crème fraîche. Remove from the heat.
Step 4
Scrunch up the sheets of filo pastry and arrange over the top of the pork mixture to completely cover. Spray with the oil and cook in the oven for 20 minutes until the pastry is golden and the pork is cooked through.
Step 5
Serve with new potatoes and carrots.
1436kj
341kcal
17%
11.9g
17%
5.4g
27%
1.7g
2%
1.05g
18%
Step 1
Preheat the oven to 190°C, 170° Fan, Gas Mark 5. Melt the butter in a large non-stick, ovenproof frying pan (about 24cm diameter), add the mushrooms and pork and cook for 3–4 minutes.
Step 2
Stir in the flour, cook for 1 minute, then gradually pour in the stock, stirring continuously, until the sauce thickens. Simmer for 2–3 minutes.
Step 3
Stir in the spinach, parsley and crème fraîche. Remove from the heat.
Step 4
Scrunch up the sheets of filo pastry and arrange over the top of the pork mixture to completely cover. Spray with the oil and cook in the oven for 20 minutes until the pastry is golden and the pork is cooked through.
Step 5
Serve with new potatoes and carrots.
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