For me the grand final this weekend is a great excuse to eat pies. I watch the grand final every year but have to admit I am not the most devoted football follower. Of course I have a team (I won’t tell you which one otherwise 95% of the people reading this will hate me) but I can’t name very many of the players in it. One year I infamously organised a grand final party and spent so long on the food and drink preparation I forgot to organise hooking a TV up properly to watch the game. Meat-and-Three-Veg has still never forgiven me.
This year we are going to a grand final party at a friend’s house where there is guaranteed to be lots of serious football obsessives for MTV to discuss the finer details of the game with. So I don’t have to worry about last minute football cramming and instead I’ve channelled my football fever into cooking up a batch of pulled pork pies.
I made these using my new slow cooker (thanks Mum and Dad for the gift) but I’ve included instructions if you don’t have a slow cooker. Cooking the pork loin long and slow makes the meat incredibly tender and the addition of chipolote peppers gives a bit of spice along with a lovely smoky flavour.
- 1.5kg pork loin
- 400g crushed tomatoes (1 can)
- 1 tbsp olive oil
- 1 onion, finely diced
- 3 potatoes, finely diced
- 3 carrots, finely diced
- 2 tbsp corn flour
- 1 packet puff pastry
- 1 egg
- 1 tbsp Worcestershire sauce
- 3 tbsps tomato sauce
- 2 tbsp honey
- 2 cloves garlic, crushed
- 3 chipotle chillies (tinned)
- 2 tsp cracked pepper
- 2 tsp salt
- 3 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1. Add all the rub ingredients together in a large bowl and mix well. Place the pork in the bowl and cover the entire surface with the rub, then place it into a slow cooker with the fat facing upwards. Place the lid on top and cook over night or for 12 hours. If you don't have a slow cooker then cook in a lidded casserole dish for 6 hours in the oven at 125c.
- 2. Once the pork has cooked take the fat off the meat using tongs. It will fall off easily. Place the pork in a large bowl and pull the meat apart with two forks.
- 3. Pour the sauce from the slow cooker (or casserole dish) into a saucepan and place on a medium heat. Add in the corn flour and cook for 10–15 minutes while stirring until thickened. Remove the chipotle chillies from saucepan and discard.
- 4. In a large saucepan heat the olive oil over a low heat and then add the onion and brown. Then add the carrots and potatoes and cook for about 10 minutes or until the carrots are soft. In the same pot, add sauce and the pulled pork and mix thoroughly. Take the pulled pork mixture off the heat and put aside to cool completely.
- 5. Preheat oven to 200°C. Brush pie tins or ramekins with a little melted butter and line them with puff pastry. Spoon enough pulled pork mixture to be level with the top and top with another round of pastry.
- 6. Press the top of the pies with the bases around the rim using a fork and prick some holes in the tops. Brush the top of the pies with a beaten egg and cook in the oven for 20–30 minutes or until golden brown.
- These pies freeze really well if you want to make them in advance.