One Pan Pork and Mushroom Filo Pie
This one-pan pork and mushroom filo pie combines tender pork with chestnut mushrooms and spinach in a creamy parsley sauce, topped with golden, crisp filo pastry. Ready in around 30 minutes, it makes a comforting and delicious family dinner with less washing-up.
Ingredients
- 4 pork loin medallions cut into strips 1cm thick, or 12 fillet medallions or 4 loin steaks fat removed
- 25g butter
- 250g chestnut mushrooms quartered
- 1 tablespoons plain flour
- 300ml hot low salt pork or vegetable stock
- 250g baby spinach leaves
- 2 tablespoons freshly chopped parsley
- 3 tablespoons low fat crème fraîche
- 4 sheets filo pastry cut in half
- spray oil
Method
- Preheat the oven 180°C, 160°C Fan, Gas Mark
- Melt the butter in a large non-stick ovenproof frying pan (about 24cm), add the mushrooms and cook for 3-4 mins.
- Stir in the flour, cook for 1 min, then gradually pour in the stock, stirring continuously, until the sauce thickens.
- Reduce the heat and simmer for 2-3 mins.
- Stir in the pork, spinach, parsley and crème fraîche. Season. Remove from the heat.
- Scrunch up the sheets of filo pastry, then arrange over the top of the pork mixture to completely cover. Spray the pastry with the oil, then cook in the oven for 20 mins until the pastry is golden and the pork is cooked through.
- Serve with seasonal vegetables.
Nutrition
Based on pork loin medallions cut into strips 1cm thick, or 12 fillet medallions or 4 loin steaks fat removed, each serving provides:
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 341kcal | 11.9g (Medium) | 5.4g (High) | 1.7g (Low) | 1.05g (Medium) |
| 17% | 17% | 27% | 2% | 18% |
% of the reference intake
Each serving provides:
23.6g Carbohydrates | 33.6g Protein | 2.9g Fibre
Typical values per 100g:
This recipe uses pork loin medallions cut into strips 1cm thick, or 12 fillet medallions or 4 loin steaks fat removed. If other cuts are used then the nutrition information may vary.
