Orange Pork and Tomato Pie

For 2:
  • 2 pork loin chops, diced
  • Juice of 2 oranges
  • 200g chopped tomatoes
  • 1 tsp cornflour
  • 125g broccoli florets, chopped
  • 100g grated cheese
  • 2 tbsp red onion, chopped
  • 1 tbsp rosemary
  • 450g shortcrust pastry

  1. Mix 2 tbsp of the chopped tomato with the cornflour and set aside.
  2. Fry the pork and onion to brown for a few minutes.
  3. Add the broccoli, rosemary, orange juice and chopped tomatoes, stirring for another few minutes.
  4. Stir in the tomato flour mixture, and turn down to simmer for 5-7 minutes. Turn off the heat and allow to cool completely.
  5. Cut two-thirds of the pastry and roll into a large circle onto a floured surface.
  6. Transfer to line your pie dish and spoon in the filling.
  7. Roll out the remaining pastry into a circle to top your pie. Pinch the edges together and prick the top with a fork.
  8. Bake at 190 degrees C for 35-40 minutes until golden brown.