Easy and delicious everyday dish where you can make the best use of what you have in your fridge. I usually call the dish a "Clean-out-the-fridge pie" and there are almost no limits to what leftovers you can use for it.
Recipe for pulled pork pie
Easy and delicious everyday dish, where you can make the best out of what you have in your refrigerator. I typically call the dish a “Clean-out-the-fridge quiche,” and there are practically no limits to what leftovers you can use for this.
I always make a large portion of pulled pork and freeze it in smaller portions, so I have an easy dinner on busy weekdays.
This quiche crust can, as mentioned, be used to gather most leftovers and give them new life in a quiche.
Servings: people
Pulled pork pie
Easy and delicious everyday dish where you can make the best use of what you have in your fridge. I usually call the dish a "Clean-out-the-fridge pie" and there are almost no limits to what leftovers you can use for it.
Ingredients
Pie Crust
- 200 gram Wheat Flour
- 6 gram Salt
- 100 gram Water
- 45 gram Oil
Pie Filling
- 0.5 pcs. Leek
- 1 pcs. Scallion - Spring Onions
- 0.5 pcs. Onion
- 150 gram Pulled Pork Leftover cooked pulled pork. Can easily be replaced with other leftovers
- 5 pcs. Egg
- 50 gram Cream Or milk
- Salt
- Pepper
Instructions
Pie crust
- Mix everything together to form a firm dough.
- Grease your pie dish/mold with a little oil.
- Roll out the dough to fit the dish/mold.
Pie filling
- Mix all ingredients together in a bowl and stir well.
- Pour the mixture over the pie crust in the dish/mold and place it in the oven.
- Bake at 180 degrees Celsius (356 degrees Fahrenheit) in a convection oven for 25 minutes.
- Let the pie "rest" for 10-15 minutes before serving.
- Enjoy.