Ok so the “Proof is in the pudding” as they say, my husband and
I, are at times incredibly childish – Ok I’m fibbing a little, we are childish
most of the time, of course I am more, of a grown up than him (I am trying to
save face here slightly,) I encourage his behaviour, usually by being bent over
double in hysterics – age old adage, “Stop laughing at him, you’ll just
encourage him,” springs to mind here. Renamed Penis Potpie, for obvious reasons
– when he asked if he was allowed to ‘decorate’ it, I didn’t realise this was
what he had in mind, considering he is my husband I should have known better.
This is actually supposed to be Creamy Pork Potpie and is really quite good,
regardless of all the jokes.
Creamy Pork Potpie
½ cup all-purpose flour
450 ml chicken stock150 ml milk
2 ½ cups cubed cooked bacon
2 ½ cups frozen vegetables
1 ½ cups shredded cheese (I used
½ tsp seasoned salt
Dash pepper
1 sheet frozen pastry (because I still can’t make my own)
1 lightly beaten egg
- In a jug,
mix together the flour and the milk, until combined. In a large saucepan,
add the broth and the milk, bring to a boil, stirring until thickened, it
should take about 2 minutes.
- Add the
bacon chunks, vegetables and the cheese, season and heat through. Transfer
to a greased baking dish.
- Lightly
flour your surface and roll out the pastry into a big enough, rectangle to
fit your baking dish. Place over your filling and brush with the egg.
- Bake
uncovered, at 220˚C (425˚F) for about 18 minutes, or until golden brown.
Let it stand for a few minutes before serving.
