10 September 2014,13:00 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Preheat the oven to 400°F (200°C/gas 6). Heat 1 tablespoon of oil in a large frying pan. Add the onion, garlic, and thyme and sauté until softened, 5 minutes. Transfer to a ovenproof dish.
  • Heat 1 tablespoon of oil in the same pan over medium heat. Add the pork and sauté until browned, about 5 minutes.
  • Add to the baking dish. Melt a knob of butter in the pan and cook the mushrooms until softened, about 5 minutes. Add to the baking dish.
  • Mix in the flour. Whisk the chicken stock, cream, and lemon zest. Season with salt and pepper and pour into the dish.
  • Cover the dish with the pastry, trimming to fit. Bake for 40 minutes, until golden brown. Serve hot.


  • 4 tablespoons sesame oil
  • 2 large onion, sliced
  • 2 garlic clove, crushed
  • 2 tablespoon fresh thyme
  • 1 kg pork loin, cubed
  • 2 tablespoon butter
  • 500 grams white mushrooms
  • 2 tablespoon flour
  • 150 ml chicken stock
  • 150 ml double cream
  • Finely grated zest of 1 lemon
  • Salt and freshly ground black pepper
  • 500 grams sheet ready-rolled puff pastry

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