Pork, Potato, and Leek Pie

Let's take a culinary tour to Britain with this traditional Pork, Potato and Leek Pie. A perfect trio of tender pork, hearty potatoes, and sweet leeks, enveloped in a golden pastry crust, this dish promises a warm and comforting experience. Let's get cooking!

INGREDIENTS

• 2 lbs pork butt, cut into cubes

• 2 large potatoes, peeled and diced

• 2 leeks, washed and sliced

• 1 large onion, chopped

• 2 cloves of garlic, minced

• 2 cups of chicken stock

• 1 cup of cream

• Salt and pepper to taste

• Olive oil

• 1 sheet of ready-rolled puff pastry

• 1 beaten egg, for brushing

Note: This recipe is perfect for making in advance - simply reheat in the oven before serving.

Remember, the key to cooking with pork is to have fun and get creative. So whether you're making a hearty soup, a flavorful chili, or a traditional pie, let your imagination run wild and infuse each dish with that special touch that only you can add. Happy cooking!

DIRECTIONS

1. Preheat your oven to 375°F (190°C). In a large, ovenproof skillet, heat a splash of olive oil over medium heat. Season the pork cubes with salt and pepper, and brown on all sides. Remove the pork from the skillet and set aside.

2. In the same skillet, sauté the onion, garlic, leeks, and potatoes until the onions are translucent and the potatoes slightly softened.

3. Return the pork to the skillet, and add the chicken stock. Let it simmer for about 20 minutes, until the pork is tender and the potatoes are cooked through.

4. Stir in the cream, and let the mixture simmer for a few more minutes until it thickens slightly. Season with additional salt and pepper if needed.

5. Lay the puff pastry over the skillet, tuck in the edges, and brush the top with the beaten egg.

6. Bake for 25-30 minutes, or until the pastry is puffed and golden.

7. Serve your Pork, Potato, and Leek Pie hot, straight from the oven. This hearty and warming traditional British dish is sure to make your winter nights cozier.