Sammy and Bella have given the humble meat pie a slow cooked revolution and added some cranberry goodness to mix things up!
Cut pork shoulder into large even-sized pieces. Place pork, cranberry juice and salt into a cast iron pot or slow cooker. Cook on a low heat for 8-10 hours until pork is soft and falling apart.
In a small saucepan combine cranberry sauce, tomato sauce, craberry juice, brown sugar, seasonings, liquid smoke and craisins. Stir while heating over a medium heat for 5 minutes or until slightly thickened.
Once pork is cooked, take off the heat and when cool enough to handle, shred pork with two forks or hands and return to pan with cooking juices.
Stir sauce mixture in to the pork and put aside until fully cooled.
Take 12 large ramekins and cut 12 rounds of pastry that are 1 cm larger than the ramekins.
Pre heat oven to 220°c. Place cooled pork into 12 ramekins and then cover with cold puff pastry, folding and pressing down the edges. Pierce the top with a fork. Beat the egg and glaze the top of the pies before baking.
Bake for about 15-20 minutes or until pastry is golden and puffed. Serve immediately.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Sammy and Bella have teamed up with Ocean Spray, updating classic dishes with a cranberry twist.
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