Photo, Erik Putz. Prop Styling, Catherine Doherty. Food Styling, Michael Elliot.
Ingredients
-
4
slices
bacon
, finely chopped
-
1
small
onion
, finely chopped
-
2
celery stalks
, finely chopped (about 3/4 cup)
-
450 g
ground pork
-
2
cloves
garlic
, minced
-
1 1/2 tbsp
finely chopped
sage
-
1/2 tsp
ground
cinnamon
-
1/4 tsp
ground
cloves
-
1/4 cup
quick
oats
-
1 cup
beef broth
-
1/2 400-g pkg
refrigerated rolls of
pie crust
, (1 roll) such as Pillsbury
-
grainy
Dijon mustard
, for serving
-
maple syrup
, for serving (optional)
-
Giardiniera mixed vegetable pickles
, for serving (optional)
Instructions
- Position rack in centre of oven, then preheat to 425F.
- Heat a large ovenproof frying pan over medium-high. Add bacon, onion and celery. Cook, stirring occasionally, until onion starts to soften, 8 to 10 min. Crumble in pork, then sprinkle in garlic, sage, cinnamon and cloves. Season with pepper. Cook, stirring, for 1 min.
- Stir in oats and broth. Cook, stirring occasionally, until oats are tender but mixture is still slightly saucy,
6 to 8 min.
- Unroll pastry and carefully lay over pork mixture. Cut several slits into pastry. Bake until the pastry is crispy and golden brown, 10 to 12 min.
- Slice into wedges and serve with grainy mustard, maple syrup and giardiniera.
Nutrition (per serving)
- Calories
- 650,
- Protein
- 26 g,
- Carbohydrates
- 32 g,
- Fat
- 47 g,
- Fibre
- 1 g,
- Sodium
- 540 mg.
Kitchen tip
If you don’t have an oven-proof frying pan, transfer the cooked pork and oat mixture into a deep-dish pie plate, then unroll pastry overtop. Continue with recipe.