Preheat the oven to 180 degrees

For the pastry

200g plain flour
150g unsalted butter taken straight from the fridge
3 tablespoons cold water

Cut the butter into small pieces and rub it well into the flour until it resembles bread crumbs. Add the cold water mix very gently until it holds together as a paste. Roll out into a square just larger than the ANTA baking dish and chill in the fridge.

For the pork and mushroom filling

500g cooked pork
I onion
I head celery
500g mushrooms
2 cloves garlic
500ml milk
50g butter
2 tablespoons plain flour

Chop the vegetables and the meat
Melt half the butter in a medium pan.
Crush the garlic and add this together with onions to the pan. Soften on a low heat with the lid on for 5 minutes. Add the mushrooms and the celery and cook again with the lid on for a further 10 minutes.
Layer together with the cooked pork in an ANTA baking dish.
Melt the rest of the butter in the pan add the flour and then the milk to make a thick white sauce. Cover the meat and vegetables with the sauce and leave to cool.

Slide the pastry on top of the dish and bake on the oven for 25 to 30 minutes until the pastry is cooked.

Serve with a green salad

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