I don’t believe in Valentine’s Day, but if I did this is what I’d make for my husband.
Our very good friends Jonny and Becca cooked this wonderful pie for us recently and I was so impressed that I had to buy the book (Tom Kerridge’s ‘Best ever dishes’) so that I could try it for myself.
The recipe requires a few special ingredients which are probably not on your usual shopping list (brined peppercorns, pistachios, filo pastry) but I promise that it’s well worth the effort.
The original recipe uses chicken mince but Tom does say that you can also use pork. This is what I did because chicken mince is not that easy to come by (my butcher could have minced some chicken especially for me but it would have been very expensive).
Tom Kerridge’s chicken, bacon and pistachio pie (made with pork)
- 250g of smoked bacon, diced
- 400g of good quality pork mince
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 200g of button mushroom, finely sliced
- 500ml of chicken stock
- 1 tablespoon of brined green peppercorns, drained (they sell these in the ‘ingredients’ section of Tesco or Waitrose)
- 100g of shelled pistachio nuts, roughly chopped
- 2 tablespoons of chopped, fresh oregano
- 2 tablespoons of dried oregano
- 150g butter melted (I actually used about 100g)
- 1 x 250g packet of ready-made filo pastry
Warm a saucepan over a medium heat, add a little oil and add the bacon. Cook until brown and then add the pork mince and cook until golden brown.
If a lot of fat has come out of the meat then drain the mince over a colander over a bowl. Add the fat back to the pan, turn the heat down to low, then add the onion and garlic and cook until brown (about 10 minutes). If your meat is very lean then remove the meat from the pan and add a little more oil before frying the garlic and onion.
Once the onion and garlic are soft, tip in the mushrooms, cooked mince and chicken stock and bring to a simmer. Cook for 15 minutes until the sauce has reduced and thickened. Remove from the heat and add the green peppercorns, most of the pistachios and the fresh oregano. Check the seasoning and add more salt if necessary. Leave to cool.
Take a 20cm diameter cast-iron dish or oven proof frying pan and brush with melted butter. Take a sheet of filo pastry and brush with a little melted butter. Sprinkle on a little dried oregano then cover with the next layer of filo. Brush that with butter and sprinkle with oregano and then continue until you have 7 layers of pastry. Don’t be scared if the filo cracks a bit but work quickly so that it doesn’t dry out too much.
Put the filo layers into the dish/frying pan and then spoon in the filling pushing it right up to the edges. Then bring the overlapping pieces up over the top of the filling.
Take another sheet of filo pastry and place over the top, brush with butter and sprinkle with oregano and repeat until you have 5 layers. I crinkled the ones that ended up over the edge of the pan back on to the top of the pie. I then brushed the whole top liberally with butter and sprinkled over the remaining pistachios.
Bake for 15 minutes in an oven preheated to 200oC until the top is crisp and golden.
I served with steamed greens but I think it would also taste great with a simple green salad.