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Pork and watercress pancake pie (boilup pie)

Serves   4
Prep time: 30 mins
Cooking time: 25 mins

"Inspired by Allyson Goftons Chicken & Leek Pie, I realised the pancake topping reminded me of dumplings on top of a boil up. I created this pie, which tastes so much like a reheated boilup (better the next day). The topping originated from Scotland, so it is very much a Kiwi pie, UK/ Maori fusion."





  • 500g Sirloin Pork Steaks
  • Small potato
  • Small kumara
  • Small piece of pumpkin
  • 1 leek
  • 2 handfuls fresh watercress
  • 25gms butter
  • 3 Tbsp flour
  • 1 cup of vegetable stock
  • 1/4 cup of milk
  • 1 tsp tarragon or sage(to your taste)
  • Salt and black pepper to season (sprinkle)
  • 1 tsp oil
  • 1 cup of flour
  • 1 tsp baking powder
  • 1 egg
  • 3/4 cup of milk
  • 25g butter melted


  1. Peel and cube potato, kumara & pumpkin and boil until just cooked.Drain.
  2. Heat tsp of oil in frying pan and cook the sirloin steak, set aside.
  3. Heat butter in frypan, add leek and cook until tender. Stir in flour and cook for a minute.
  4. Gradually stir in vegetable stock and increase heat until sauce thickens and add 1/4 cup of milk.
  5. Stir in watercress & tarragon & gently stir in until it wilts.
  6. Cut pork into cubes and add with vegetables to sauce.Cover & simmer gently for 5 mins.Season with salt & pepper.
  7. Place the mixture into a pie dish and top with Pancake Topping.

Pancake Topping:

  1. Place flour, baking powder and pinch of salt in a bowl. Make a well in the middle and pour in the beaten egg and milk. Mix together until smooth and stir in melted butter. Pour the batter evenly over Pork mixture.
  2. Bake pie at 180 degrees for 20-25 mins.