A long-time favourite for using up leftover roast pork, discovered over 30 years ago in an old American cookbook we bought when living in Pennsylvania!
Sauté chopped onion and celery until softened, add flour to make a roux, then stir in chicken stock to make a thickish sauce. Fold in cubed roast pork
and chopped parsley and tip into a casserole dish. Top with pastry – you can use either shortcrust pastry, as we did here, or puff pastry, both work well.
Bake in a 180°C oven for 30 minutes or so, until browned and piping hot. Serve with some colourful vegetables.