Pork and leek pie

Pork and leek pie
A chunky pie with a crisp crust and a wholesome taste.

2 tbsp vegetable oil
1lb (450g) boneless pork loin,
cut into 1in (2.5cm) cubes
2 leeks, white and pale green parts,
thickly sliced
6oz (175g) white mushrooms, halved
1 tsp chopped thyme
1 cup apple juice
2⁄3 cup chicken stock
2 tbsp tomato paste
salt and freshly ground black pepper
1 tbsp cornstarch
9oz (250g) ready-made pie crust pastry
1 large egg, beaten, to glaze
Heat the oil in a frying pan. Brown the pork, remove, and set aside. Add the vegetables and
thyme, and cook for 5 minutes. Add the apple juice, stock, tomato paste, and cornstarch and bring to a boil, stirring until thickened. Return the pork, season with salt and pepper, and simmer for 25 minutes; cool. Transfer the pork and vegetables to a pie dish. Roll out the pastry and use to cover the dish, decorating the top with the trimmings. Make a hole in the pastry, glaze the pastry with the egg,
and chill for 30 minutes. Preheat the oven to 400°F (200°C). Bake 35 minutes, until the pastry
is browned. Good wIth Steamed vegetables, such as broccoli and carrots.