Alive and Cooking

Portuguese Pie

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(Serves 2)

2 small white onions, finely chopped
½ pork fillet, diced
2 baked potatoes (skin on, scored, baked at 220C for 45 minutes)
100g spinach
200g frozen peas
200ml chicken stock
2 slices Bega Strong & Bitey cheese
Olive oil
Salt and pepper


Heat a fry pan and add a splash of olive oil, fry the pork and onions until the pork is sealed then season with salt and pepper, pour in half the chicken stock, boil for 2 minutes then remove from the pan.

Slice the potatoes 2 cm thick and line an ovenproof dish, pour in the pork and onion mix.

Re-heat the pan and add the remaining chicken stock add the frozen peas then bring to a boil, add the spinach and wilt.

Blend the peas and spinach with Mr Buzzy then pour over the pork and potatoes.

Top with the cheese slices, sprinkle with olive oil and place under an overhead grill until cheese is brown and bubbly.

Portuguese Pie