Pork, Apple and Cider Pies
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2013, p41)
Recipe type: Main
Cuisine: English
Serves: 8 (makes 2 pies)
Ingredients
- 2tbsp olive oil
- 1kg pork shoulder, cut into 2cm pieces
- 1 onion, sliced
- 2 garlic cloves, sliced
- 750ml dry apple cider
- 250ml chicken stock
- 1 large potato, peeled and chopped
- 3tbsp sage leaves, chopped plus 2 extra sage leaves to decorate
- 2 green apples, peeled, cored and chopped into wedges
- 2*375g blocks puff pastry (defrosted if frozen)
- EGG WASH
- 1 egg, lightly beaten
- 2tbsp single cream
Instructions
- Heat 1tbsp oil in heavy-based saucepan over high heat. Add pork and cook in batches for 3-4mins, or until browned (adding more oil between batches if nec); set pork aside.
- Reduce heat to medium, add remaining oil, onion and garlic, then cook for 3-4mins, or until softened. Return pork to pan with cider and stock, reduce heat to low and simmer, covered, for 1hr. Uncover and cook for 15mins. Add potato and sage, season and cook for further 15mins, or until potato is just tender. Remove from heat and stir through apple.
- Preheat oven to 200C. Spoon pork mixture into 2*500ml capacity ovenproof frying pans (or pie dishes). Roll pastry out on lightly floured surface to 0.5cm thick. Cut 2 rounds from pastry to fit top of frying pans/pie dishes. Use to top pies, trimming any excess from edges.
- For egg wash, put egg and cream in bowl and mix to combine. Brush pastry with egg wash and press sage leaf into centre of each pie. Bake for 20-25mins or until golden.
Nutrition Information
Calories: 632 Fat: 39.9g Saturated fat: 17.1g Carbohydrates: 35.7g Sugar: 7.1g Salt: 1.3g Fibre: 2.2g Protein: 32.5g
