Healthy Pork Pie

This recipe is designed for using up scrappy bits of leftover roast dinner, and is brilliant on a cold day. By taking advantage of  ramekins, you can make up as many (or few) individual portions as you wish. My ramekins are 12 oz/350 ml, with a bit of room to spare.

Picture of 2 ramekins

Quantities given are per person. You can get away with a minimal amount of meat (as little as a tablespoon) if there’s a good amount of thick aspic-y juice from the roast. It’s kind of like using meat as a condiment rather than a main ingredient. There’s plenty of flavour since it’s not diluted in a great big dish, but without the sense of excess that sometimes comes with eating meat.


Up to 3 oz Slow cooked pork pieces, with own juice if possible
1 or 2 Cooked pearl onions
½ Chopped, cooked carrot
¾ cup Mashed squash (Leftover fully cooked chunks mash easily.)
Dash Powdered ginger or cinnamon


  1. Preheat oven to 350F/180C.
  2. Put meat , onions and carrot in bottom of oven-safe ramekin.
  3. Spread mashed squash on top.
  4. Sprinkle with chosen spice.
  5. Bake for one half hour, until hot through and a little dry on top.
  6. Serve in the ramekin with crusty bread on the side.

Like all pork dishes, this goes well with apple.

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Leftovers, Recipes

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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