Pork & Watercress Pie - by Cameron Petley

Serves: 6
Preparation Time: 15
Cooking Time: 60


  • 1 onion, roughly chopped
  • 1 clove garlic, finely chopped
  • Cooking oil for frying
  • 300g pork strips, roughly chopped
  • 1 large orange kumara, roughly chopped
  • 2 sprigs thyme
  • 1 bunch watercress, chopped
  • Salt and pepper
  • 3 tbsp flour
  • 500ml Campbell’s Real Stock – Chicken
  • 1 sheet flaky pastry
  • 1 egg, beaten


  1. Preheat oven to 200°C.

  2. In a large saucepan, sauté onion and garlic in a little oil until translucent. Add pork, kumara and thyme and cook for 8 minutes. Then add watercress and cook for a further 5 minutes. Season with salt and pepper, sprinkle over flour and stir through. Add Campbell’s Real Stock and bring to the boil, stirring all the time. Then strain, reserving the juices, and place pork mixture in an ovenproof dish.

  3. On a floured bench, roll out flaky pastry to fit dish and place on top of filling, pressing down the edges. Brush pastry with beaten egg.

  4. Bake for 20 minutes or until pastry is golden.

  5. Return reserved cooking juices to a hot frying pan and reduce to a thick gravy.

  6. Serve pie with peas and mashed potatoes and drizzle over gravy.


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