This isn't really a recipe, to be honest, just a way of using the pot of pulled pork I had in the freezer, leftovers from a Sunday dinner last year. It had some lovely stock in it so I didn't need to add any gravy. You can use any leftover bits for this. Just add a bit of gravy if necessary
I make a small amount of pastry using Pat Parker's idea of weighing out your flour (50gs worth), adding a pinch of salt, mashing in 25g of oil and then adding up to 25g of water to make a soft pastry dough. Wrap it and chill it for a while.
I'm a bit useless with pastry but this works for me for pies, producing a crisp top and a fluffy underneath. I only ever make pot pies so don't have to worry about soggy bottoms!
So, into a small, ovenproof dish or pot goes the defrosted pork and a few chopped veg - a bit of onion and a mushroom, maybe. Then I pop over the pastry and bake it for around 25 mins at 180C (fan oven).
That's it! Dead easy, really frugal, tasty and a good way of using up your scraps of Sunday joint or bits that you froze rather than throw away.