Deconstructed Pork Pie with Herby Potato Rounds

Deconstructed Pork Pie with Herby Potato Rounds

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, December 25, 2016.
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A fun deconstructed pork pie to tuck into!

Ingredients

HERBY POTATO ROUNDS

  • 600g potatoes, scrubbed and sliced into 0.5cm-thick rounds
  • 1 tablespoon olive oil
  • 2 teaspoons finely chopped mixed rosemary and thyme leaves

PORK PIE FILLING

  • 1 red onion
  • 2 cloves garlic
  • 1 carrot
  • 100g Colby cheese
  • 1 tablespoon oil
  • 450g pork mince
  • 1 tablespoon finely chopped mixed rosemary and thyme leaves
  • 1 teaspoon GF smoked paprika
  • 1 can cherry tomatoes
  • ½ bag frozen peas, defrosted
  • 1 tablespoon GF Worcestershire sauce (or GF soy sauce)

SALAD

  • ½ iceberg lettuce
  • 1 tomato

TO SERVE

  • ¼ cup GF tomato sauce (optional)

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potato rounds on prepared tray with first measure of oil and herbs. Season well with salt and pepper and cook, in a single layer (potato can overlap slightly if needed), for 25–30 minutes, until golden and tender. Turn once during cooking
  3. Thinly slice red onion; mince garlic; grate carrot and cheese. Set all aside separately. When potatoes have 15 minutes cook time remaining, heat oil in a large, oven-proof fry-pan on medium-high heat. Cook onion, garlic and pork mince for about 3 minutes, until cooked through and onion is soft.
  4. Add remaining herbs, paprika and carrot and cook a further 1 minute. Add cherry tomatoes to pan and break up using a wooden spoon. Fold through peas and Worcestershire sauce then leave to simmer for about 4 minutes, until sauce has thickened slightly. Season to taste with salt and pepper
  5. Sprinkle over cheese and place on the top rack of oven to bake for about 3 minutes, until cheese is melted and bubbling.
  6. While pork pie bakes, roughly chop lettuce and dice tomato. Toss together in a medium bowl with a drizzle of olive oil just before serving. Season to taste with salt and pepper.
  7. Divide pork pie filling between plates and top with some herby potato rounds. Serve with a dollop of tomato sauce (if using) and salad on the side.

Nutritional Information

Energy 1821 kj
435 kcal
Protein 33.6g
Carbohydrate 29.8g
Fat 19.0g