Sweet & Sour Pork Pie

Tuesdays are Meat-days... I wasn't in the mood for a steak. And we've had a couple of beef pies. Sooo... I went to the freezer and my eyes fell on the pork tjops... I tasted sweet & sour in my imagination... and voila!! Pork Pie!! 

Preparation Time: 1 hour
Cooking time: 1 hour
Difficulty Level: Easy
Serves: 6-8

Ingredients

1 onion, chopped
1 tin mushrooms / 1 punnet mushrooms sliced
300g bacon, diced
1cup crushed pineapple
1/4 cup cherries, chopped
700g pork tjops, cubed
4tbs butter
1tbs soya sauce
1tbs balsamic vinegar
2tbs red wine vinegar
pinch cloves
2cups self raising flour
2t salt
1/2cup ice water
3tbs cottage cheese
1/4cup sugar
2 eggs
Salt & Pepper to taste

Method

Mix the self raising flour and salt. Crumb 3tbs of the butter into the flour. 

  
Add the ice water and mix. Don't knead into a stiff dough, just mix it to be clumpy.

Melt 1tbs of butter, fry the onion, mushrooms and bacon until nicely browned. 

Add the pineapple and cherries and fry a little. Put aside. Melt 1tbs butter. Fry the pork cubes. Add the soya sauce, balsamic vinegar and red wine vinegar and fry until deliciously browned. Add the cloves, pepper and salt. Not too much salt, I suggest about 1/2 teaspoon.

Add the mushroom mixture and heat through. Whisk the cottage cheese, sugar and eggs until well blended and smooth. 

Spray a baking dish with non-stick spray. Line the dish with the dough and press against the sides to form a crust. Scoop the meat mixture into the dish and level out. Pour the egg mixture over, 

You can either crumb the dough over, or roll it out to form a top crust. 

Bake in the oven at 160degrees C for about an hour until crust is firm. 

Serve with veggies or a salad... and enjoy!!!

Yours in oil and veggies

Risch