Pork with green olive tapenade pie

I am lucky enough to have a nephew who keeps me supplied with tapenades. So when I was doing shingles cooking with staples I had on hand, olive tapenade not surprisingly came to mind. This one is a pork pie baked with delicious green olive tapenade. One of the few benefits of having shingles (maybe the only one in truth apart from learning about the kindness of friends) was that I came up with a number of recipes that I could cook with ingredients that were hanging around the kitchen as staples.  I have been pleased with them and will definitely be making them again - without shingles to provide the trigger.

Ingredients

2 pork butterfly steaks (about 400 gr)
100 green olive tapenade
1 sheet puff pastry


Mode

Preheat the oven to 180c
Remove pastry from refrigerator or freezer and bring to room temperature
Spoon half the tapenade into the base of an oven-proof pie dish
Place the pork steaks on top
Spread the rest of the tapenade over the pork
Cover with puff pastry and decorate as desired
Bake in the oven for 45 minutes.

Chicken with red pesto pie

This recipe happened as part of "my I'm sick with shingles what can I cook easily campaign." It is fairly clearly a variant of my chicken and pork recipes which are baked in the oven with pesto.  But in this case, rather than covering the dish with foil, I decided to cover it with puff pastry and make the dish a pie!  And the result was a delicious chicken pie.



Ingredients

500 gr chicken thighs
100 gr red basil pesto
Parmesan
1 sheet puff pastry

Mode

Preheat the oven to 180c
Remove pastry from freezer or refrigerator
Roughly chop the chicken thighs
Spoon half the pesto into the base of an oven-proof pie dish
Arrange chicken on top of pesto
Spread the rest of the pesto over the chicken
Grate Parmesan over the chicken
Cover with pastry decorating as you wish
Bake in the oven for 45 minutes.

Pork with olive tapenade

In my current (and eternal) search for iron-rich foods, I was delighted to find that black olives are a good source of iron. So what better thing to do with my pork rib eye chops than to bake it with some blackolive tapenade that I had been given as a gift. I baked potaties in olive oil and rosemary for a delicious accompaniment.

Ingredients

2 pork rib eye steaks (about 400 gr)
100 gr black olive tapenade


Mode

Preheat the oven to 180c
Spoon half the tapenade into the base of an oven-proof serving dish
Place the pork steaks on top
Spread the rest of the tapenade over the pork

Cover with foil and bake in the oven for 45 minutes.