Warthog Pie

 

Warthog Pie

Leftovers… What leftovers?! I used most of the leftover meat from a warthog roast we made a few days ago. (I froze the meat)

I hate wasting food and and there is usually something creative and tasty you can do with leftovers – especially meat. Just be sure to freeze it if you’re not going to use it straight away.

Anyway, so here’s my recipe for a delicious, juicy warthog pie: (You could use regular pork meat too!)

Leftover warthog meat (in a sherry, ginger & quince glaze – see my post Warthog Roast), +-800g, cut into small pieces

1 carrot, diced

250g peas

500g streaky, fatty bacon (warthog meat is very lean and loves a bit of fattiness!)

1 onion, chopped

1 cup of dry white wine (I used Pinot Grigio)

1 1/2 cups of chicken stock

Saut̩ onion in olive oil and add carrots. Add diced bacon, warthog meat and peas Рcook until bacon is cooked. Add wine and stock and let it simmer for a good 1/2 hour at least.

Let the mixture cool, then add 3 tbs of flour to thicken it up while baking. Put filling into a pie dish and cover with puff pastry. Brush with egg and bake at 180C for 40 minutes until golden brown.

Enjoy with a yummy salad – we had roast beet, goats cheese & walnuts on a bed of mixed lettuce and drizzled with olive oil.

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