If you’ve been supporting British Pie Week then the chances are you’ll be all pied out by now, but there’s always room for one more, right?
Have a go and make this pork and cider pie!
Pork, Cider, Sage and Apple Pie
Makes: 5-6 pies
Prep time: 1 hour
Total time: 1 1Å½2 hrs.
Equipment: Rolling pin, 5-6 individual pie dishes, large saucepan
500g Jus Rol Shortcrust Pastry
1 large onion, peeled and chopped
2 sticks celery – washed and halved lengthways then sliced
2 tbsp. vegetable oil
500g diced pork shoulder
3 medium cooking apples, peeled, cored and sliced thickly
Small bunch fresh sage leaves – roughly chopped
Salt and black pepper to season
Beaten egg to glaze
1. Make the filling by gently sautéing the onion and celery in the oil in a large pan until tender – this may take 8-10 minutes. Then raise the heat, add the diced pork to the pan and brown on all sides, stirring frequently.
2. Stir in the flour and cook for a minute, then gradually stir in the cider, the prepared apples and half the sage. Bring to the boil then simmer for 45 minutes to 1 hour until the pork is tender. Stir the pan occasionally and when cooked season to taste and finally stir in the remaining sage, and 1-2 tsp. mustard. Allow to cool thoroughly.
3. Preheat oven to 200ºC (180ºC for fan assisted) Gas Mark 6. Divide the cooled filling between 5-6 individual pie dishes (depending on size).
4. Cut the pastry block into 5 or 6 pieces and roll each one out large enough to cover one dish with some overhang around the sides. Brush the dish rims with beaten egg and place the pastry pieces on top pressing well against the sides to form a seal. Make a small hole in the centre to allow the steam to escape, brush the tops with beaten egg, into which you have stirred a further teaspoon of wholegrain mustard, and bake for 18-20 minutes until pastry is golden brown. Serve hot.
How have you celebrated British Pie Week? Let us know by commenting below or tweeting us @FemaleFirst_UK