Ingredients

Method

• 4 Woolworths pork rashers
• 1 T olive oil
• 2 onions, sliced
• 4 cloves garlic, crushed
• 2 sticks celery
• 2 x 400 g cans butter beans, drained
• 1 t smoked paprika
• 4-6 T Woolworths Clarks Kitchen chipotle chilli
• Woolworths ultimate potato mash, for topping
For the blistered tomato-and- coriander salsa:
• 100 g Woolworths Rosa tomatoes, halved
• 15 g fresh coriander, chopped
• 1-2 green chillies, chopped
• 2 T olive oil
• a squeeze lemon juice
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Fry the rashers in the olive oil in an ovenproof pan for 5–10 minutes, or until crispy and golden.

2. Remove the rashers but keep the fat in the pan. Add the onions and fry until light golden, then add the garlic and celery and fry for 1 minute. Add the butter beans and paprika, toss to coat, and fry for 2 minutes.

3. Add 4 T chipotle sauce and stir through. Taste and adjust the seasoning, adding more chipotle sauce if you like. Remove from the heat and allow to cool slightly.

4. Stir through the rashers and pipe over the mash or smooth it over with a spoon to make a crust. Alternatively, spoon the filling into ovenproof ramekins and top with the mash. Bake until golden and bubbling, 15 minutes for mini pies and 25 minutes for a large one.

5. To make the salsa, blister the tomatoes in a pan, then toss with the remaining ingredients. Serve with the pie.

Find more pie recipes here. 

Photograph: Myburgh du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson