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Meat, Busy evenings

Pork and potato pie with green salad

Pork and potato pie is a golden pastry filled with seasoned ground pork and thin potato slices, served with a green salad. It serves 4, takes 1h30, is medium difficulty, and costs €2.40 per serving. The trick is pouring cream through the chimney right out of the oven to keep the filling moist.

Tonight or this weekend, a golden pie filled with seasoned ground pork and thin potato slices, served with a green salad.

Pork and potato pie with green salad
Total time
1 h 30
Difficulty
Medium
Cost per person
€2.40
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Pork and potato pie has the crunch of golden pastry and the softness of a juicy filling. Thin potato slices cook slowly against ground pork seasoned with garlic, shallot and parsley, soaking up all the meat's juices as it bakes. Cream poured through the chimney right out of the oven finishes moistening the inside without ever soaking the bottom crust.

This pie works just as well for a weeknight dinner, once the potatoes are sliced ahead of time, as for a family Sunday meal. Kids like its simple texture and mild flavor, and a pie this size is easy to share among four. The green salad brings exactly the freshness this generous dish needs on the side.

The ingredients

4 people

Dairy

  • Pie dough 2
  • Thick heavy cream 10 cl
  • Egg 1

Butcher

  • Ground pork 500 g

Fruits and vegetables

  • Potatoes 600 g
  • Onions 2
  • Shallot 1
  • Garlic 2 cloves
  • Parsley 1 bunch
  • Lettuce 1

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Wine vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Peel the potatoes and cut them into thin slices, then season them.

    Slice them with a mandoline, they'll cook evenly inside the pie.

  2. Mix the ground pork with the chopped onions, shallot, garlic and parsley, salt, pepper and nutmeg.

    Cook a small piece of the mixture to taste the seasoning before assembling the pie.

  3. Line a dish with pastry, alternate layers of potatoes and filling, then cover with the second pastry sheet.

    Always place potatoes first and last, this keeps the meat from drying out.

  4. Seal the edges, cut a small chimney, brush with beaten egg and bake at 200°C then 180°C. 1 h

    Make a hole about the size of a thumb, so steam can escape.

  5. Pour the cream through the chimney, let the pie rest for ten minutes and serve with the seasoned salad. 10 min

    A small parchment paper cone makes a perfect funnel.

Our tips to get it right

  • Drain the potatoes well after seasoning them, extra water would soak the bottom crust while baking.
  • Let the filling rest a few minutes before assembling the pie, this helps the garlic and shallot flavors spread through the pork.
  • Lightly prick the top pastry before baking, away from the chimney, to keep it from puffing up unevenly.

The variations

  • Swap the ground pork for ground veal for a milder filling, keeping the same amount of aromatics.
  • For a vegetarian version, replace the meat with chopped mushrooms and cooked lentils, well drained before filling the pie.
  • To save time on a weeknight, slice the potatoes the day before and keep them in cold water in the fridge until you're ready to assemble.

What to serve it with

  • Green salad with a sharp vinaigrette
  • A light vegetable soup starter
  • Sparkling apple juice

Storage

The pie keeps 2 to 3 days in the fridge in a sealed container. It freezes well unbaked, wrapped in plastic wrap. Reheat slices in the oven rather than the microwave so the pastry stays crisp.

Questions about this dish

Can you make this pie ahead of time?

Yes, you can assemble the whole pie the day before and keep it in the fridge covered in plastic wrap. Bake it the next day, adding a few extra minutes if it goes into the oven cold.

Can you freeze pork and potato pie?

Yes, freeze the pie raw and unbrushed, well wrapped. Bake it straight from frozen, adding about twenty extra minutes to the cooking time.

Why pour the cream through the chimney after baking?

Cream poured in cold right out of the oven seeps into the filling without drowning it or softening the crust. This step is what keeps the inside moist down to the last slice.

Can you use puff pastry instead of pie dough?

Yes, puff pastry gives a lighter, crispier top. The baking time stays about the same, just keep an eye on the color.

How long does it take to make a pork and potato pie with a green salad?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pork and potato pie with a green salad?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork and potato pie with a green salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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