Pork Prune and Mustard Pie
Ingredients
- 12 pitted prunes
- 1½ cups of dry white wine
- 1.5 kg stewing pork, cut into pieces (i used pork neck)
- 4 shallots, thinly sliced
- 2 tablespoons of seasoned flour
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 2 cups of chicken stock
- 1 tablespoon of redcurrant or lingon berry jelly
- 2 tablespoons of dijon mustard
- 1 sheet of puff pastry
- 1 egg, beaten
- Poppy seeds, for sprinkling
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