Pork and watercress pancake pie (boilup pie)
"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
- Peel and cube potato, kumara & pumpkin and boil until just cooked.Drain.
- Heat tsp of oil in frying pan and cook the sirloin steak, set aside.
- Heat butter in frypan, add leek and cook until tender. Stir in flour and cook for a minute.
- Gradually stir in vegetable stock and increase heat until sauce thickens and add 1/4 cup of milk.
- Stir in watercress & tarragon & gently stir in until it wilts.
- Cut pork into cubes and add with vegetables to sauce.Cover & simmer gently for 5 mins.Season with salt & pepper.
- Place the mixture into a pie dish and top with Pancake Topping.
- 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.
- Bake pie at 180 degrees for 20-25 mins.