Pie with pulled pork and pumpkin
2022-11-27
- Ready In: 45m
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Nutritional Info
This information is per serving.
-
Calories
1100 -
Fat
80 -
Carbs
70 -
Protein
30
Ingredients
- 400g Potatoes
- 1 Onion
- 1 Garlic
- 150g Pumpkin Blocks
- 2 tsp Barbeque rub
- 300g Pulled Pork
- Rosemary
- 50g Creme Fraiche
- Bladerdeeg
- 10g Pumpkin Seeds
- 150g Chicken Bouillon
- 3 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
Method
Step 1
Preheat the oven to 200 degrees. Prepare the broth. Wash the potatoes thoroughly and cut into large pieces. Halve the onion and cut into thin half rings. Press or finely chop the garlic. Mix the potatoes in a bowl with 1 tbsp olive oil per person, salt and pepper. Spread the potatoes on a baking tray lined with baking paper and bake in the oven for 30-35 minutes.
Step 2
Heat 1/2 tbsp olive oil per person in a skillet with a lid over medium heat. Add the onion, garlic, pumpkin cubes and BBQ rub and cook for 6-8 minutes. Season with salt and pepper. Deglaze with 1/2 tbsp red wine vinegar per person and reduce the heat. Add the pulled pork, stock, rosemary and the crème fraîche. Stir well, cover and cook over low heat for 6-8 minutes.
Step 3
Scoop the pulled pork into an oven dish that is slightly smaller than the puff pastry. Divide the puff pastry over the baking dish, tuck in the edges and cut the top crosswise. Divide the pumpkin seeds over the puff pastry and bake for 15 - 20 minutes together with the potatoes in the oven.
Step 4
Put the pie on the table. Serve with roast potatoes.