Pork & Vegetable Pie

Prep: 10 mins
Cook: 45 mins
Servings: 4
Pulled Pork & Vegetable Pie

Have leftover Pork from dinner last night but don't want to have the same boring old meal?

Fortunately, we've got a range of "Re-Pie-Cling" ideas for you to help create boring left overs into exciting meal ideas - we're all about turning today's food into tomorrow's meals.


  • 400g pork mince
  • 1 sheet Pampas Puff Pastry
  • ½ brown onion
  • ½ cup diced carrots
  • ½ cup frozen peas
  • ½ cup diced potato
  • 3 tbsp Tomato paste
  • ½ cup Cornwell's Apple Cider vinegar
  • 2 tbsp CSR Brown sugar
  • 1 tsp dijon mustard


  • Using your leftover pork from last nights dinner: Heat 1 tbsp of vegetable oil in a fry pan
  • Cook brown onion until soft. Add carrots, peas and potato in a pan and cook for 5 minutes.
  • Add tomato paste, apple cider vinegar, brown sugar and mustard into the soft vegetable mix. Bring the mixture to a simmer.
  • Add left over roast pork into the vegetable mix and simmer for a further 30 minutes.
  • Pre-heat oven to 200°C. Strain liquid sauce from the pork and vegetable mixture. Reduce the sauce in a small sauce pan for a further 10 minutes.
  • While the sauce is being reduced, use fork to gently pull the pork apart.
  • Divide the pulled pork and vegetable mixture into 4 ramekins and pour sauce equally into each ramekin.
  • Place pre-cut frozen pastry sheets on top of the ramekin.
  • Brush the top of pastry sheets with lightly beaten egg.
  • Bake for 15 minutes or until golden brown.