Individual Pork And Pear Pies With Mashed Potatoes And Peas - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, chopped
2 None pears, peeled, cored, cut into 3/4 inch pieces
1 1/2 lb ground pork
8 leaves fresh sage, 4 leaves chiffonade, 4 left whole to decorate
1/4 cup all-purpose flour
2/3 cup sherry
2/3 cup chicken stock
2 sheets puff pastry
None None milk, for glazing and mashing
2 1/4 lb potatoes, peeled, chopped
10.5 oz frozen peas
5 1/2 tbsp butter
1 bunch fresh chives, chopped

Preparation

Preheat oven to 425\u00b0F. Lightly grease 4 ramekins.
In a frying pan, heat oil over high heat. Cook onion and pears for 4-6 mins, until lightly golden. Add ground pork and cook, stirring, until browned. Add chiffonade sage and flour. Cook, stirring, for 2 mins. Add sherry and stock. Simmer until thickened slightly. Season then distribute between ramekins.
Cut puff pastry into 4 discs with a diameter 3/4 inch larger than ramekins. Cover ramekins with puff pastry then brush with milk. Decorate with a sage leaf and sprinkle with coarse sea salt. Bake for 20 mins, or until golden brown.
Meanwhile, cook potatoes in boiling salted water until tender, adding peas for final 2 mins of cooking. Drain then mash with butter and chives. Add a little milk if necessary. Season and serve with pies.