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Pork and pesto cobbler recipe

Pork and pesto cobbler recipe

35 ratings

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A comforting cobbler is the ideal dinner for wintry evenings and this tasty pork recipe is guaranteed to become a firm family favourite. A tangy rosemary and red pesto sauce is the perfect partner for tender diced pork fillets, and the whole dish is topped with gorgeously golden savoury scones. Ready in under 1 hour, it's easy to rustle up on busy weeknights, or make ahead and freeze for another day. See method

  • Serves 4
  • 5 mins to prepare and 50 mins to cook
  • 675 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 450g pork fillet, cut into 2.5cm chunks
  • 1 large red onion, cut into wedges
  • 1 garlic clove, crushed
  • 2 carrots, cut into 2.5cm pieces
  • 1 tbsp plain flour
  • 15g fresh rosemary, roughly chopped
  • 1 vegetable stock cube, made up to 400ml
  • 2 tbsp red pesto
  • 320g pack scone mix
  • 2 tbsp 4 seed mix
  • 150ml milk, plus 1 tbsp for brushing
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2835kj
    675kcal     34%

  • Fat

    26g 37%

  • Saturates

    8g 42%

  • Sugars

    25g 28%

  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 73.1g Protein 37g Fibre 6.8g

Method

  1. Heat the oil in a lidded 1.2ltr flameproof casserole dish and add the pork. Cook for 3-4 mins, stirring occasionally, until browned all over. Transfer to a plate with a slotted spoon and set aside. Add the onion, garlic and carrots to the dish and cook for 5-6 mins until beginning to soften.
  2. Stir in the flour and rosemary, add the stock and bring to a simmer. Return the pork to the dish, season and mix well. Cover and simmer over a very low heat for 15 mins. Stir in the pesto. Preheat the oven to gas 6, 180°C, fan 160°C.
  3. Tip the scone mix into a bowl and stir in most of the seeds (reserving 2 tsp for the top) and a pinch of salt. Add the milk and mix to a soft dough. Cut into 12 pieces, then use your hands to flatten each piece into a rough circle about 2.5cm thick. Place the scones on top of the pork mix, brush with milk and scatter with the reserved seeds. Bake for 25-30 mins until the topping is risen and golden.

Tip: Try adding mustard, crushed chillies or chopped herbs to the scone mix.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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