We're in the final stretch! But, deceptively, there's a whole series of these recipes. They all feature the same final ingredient.
A mysterious meat! If you read the manga you know. We gotta use something versatile that comes in a lot of cuts, so I'm going to be using pork.
The first cut is "breast and liver", and ok I don't know what pork breast would be, but ive chosen a lean cut, and i couldnt find any liver so i got sausages. Whatever, I just think they'll go well in a pie. We also got onions, mushrooms, aubergine, and tinned carrots cause they were out of fresh! Oh and some pastry, because, well, you'll see later how bad I am at handling pastry.
Chopping the onion into medium chunky chunks.
Followed by the mushrooms..
I'll put the onion straight in a pan to fry and put the chopped mushroom and aubergine aside so we can cut the meat last.
The pork fillet. Tenderloin, is it? Always seems to be quite nice to cook with.
And 2 of the "chorizo spiced" sausages sliced up.
Now, we get to add plenty of undisclosed spices. It's a bit of a scattershot here, but im leaning into the chorizo idea a bit. We'll have just a little bit of cinnamon and nutmeg, plenty of chilli flakes, celery salt, paprika, black pepper, and a sensible amount of fennel seed and thyme flakes. And another of those concentrated chicken stock capsule things.
Mm spicy! once the pork and onion are looking somewhat browned ill throw in the mushrooms and aubergines next.
And try and melt down the stock in a little bit of water, though i expect the vegetables to produce a fair bit of liquid as they cook.
When everythings had time to cook and soften we can add in the tinned carrots last, as they're already soft.
Oops its very wet in there. Perhaps we can thicken it up with some cornflour?
I had a bunch of leftover bits of square pastry to use up, so ive just kind of.. yeah this is just how I do pies. No technique.
At least its the right size! Now for the lid... I guess it need to be...
about this big!! haha!
Hell yeah im a genius
thats not so bad, is it? Its vaguely pie shaped. Now it can go in the oven for like 40 mins or until.. yknow, baked looking. The insides are all cooked so its just the pastry.
Yeah ok its a little wet. A little soupy. What i should really have done is strained out some of the liquid and made a gravy on the side! Anyway it tastes AMAZING. A delicious blend of spices and vegetables gave this a super flavourful sauce.
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