Pork Pot Pies
We baked this right in Js @oogaababy bowl! Confession this was supposed to be chicken pot pie but I somehow accidentally bought pork 😣 so this recipe would be great with chicken too, or beef!
1 pork tenderloin cooked and cubed (see my previous post or check #blgporktenderloin )
4 sticks celery, chopped
4 carrots, chopped
3 green onions, chopped
½ cup peas
½ cup flour
2 cups broth (we used #blgbroth)
Olive oil for heating
4 individual over safe ramekins
4 square pieces of puff pastry (cut a little cross in them to let steam escape)
Note: to make gfree use @pamelasproducts artisan flour and gluten free breadcrumbs instead of puff pastry.
1⃣Heat some Olive oil in a pan and add carrots, celery and green onion. Saute until soft 3-5 mins.
2⃣Add in peas and pork and cook another 2 mins.
3⃣Add in flour and cook another min.
4⃣Add in broth and stir until it becomes thick.
5⃣Spoon filling into individual ramekins and lay puff pastry (or gfree breadcrumbs) over top.
6⃣Bake at 400 until puff pastry rises about 20 mins.
J didn’t eat too much because it was really hot and taking forever to cool down. So we gave him some leftover tenderloin pieces instead. Once it cooled he ate maybe ¼ cause the tenderloin had filled him up. Don’t make the same mistake and allow a cooling time!! ✔️️ok for 6 months!
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