Pork and rhubarb puff pie

Pork and rhubarb puff pie

By
From
The Natural Cook
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
Rhubarb and pork tagine
see method for extra ingredients

Method

  1. Preheat the oven to 180°C. Put leftover rhubarb and pork tagine into a suitably sized ovenproof dish and top with rough puff pastry. Bake in the hot oven for 20–25 minutes.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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