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Ingredients
  • 375g ready-rolled puff pastry
  • 50g butter
  • Half an onion, finely chopped
  • 1 stick of celery cut into a mirepoix (1cm dice)
  • 1 carrot peeled and cut into a mirepoix
  • Half a tsp each of fresh chopped marjoram and thyme
  • 1 clove garlic. finely chopped
  • 1 Knorr chicken stock cube dissolved in 200ml hot water (or use pork/ham stock if you have it)
  • 2 tbsp plain flour
  • 1 tbsp dry white wine
  • 400g leftover roast pork cut into 1cm pieces
  • Small handful of frozen garden peas
  • 1 egg, beaten
  • Sea salt and freshly ground black pepper
Steps
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