Pork, Cider, Sage and Apple Pies
This is a delicious combination of pork, sage, cider and apples, with a little kick from the mustard used in the glaze as well as the filling.
Perfect for the family or home freezing as this recipe makes 5-6 individual pies.
Join in the celebrations of JUS-ROL™ British Pie Week and find more of JUS-ROL Janet's™ recipe ideas and top tips at www.jusrol.co.uk
Difficulty: Moderate
Prep time: 1 hour
Total time: 1 ½ hrs
Equipment: Rolling pin, 5-6 individual pie dishes, large saucepan
Ingredients
- 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
- 2tbsp. flour
- 300ml cider
- 3 medium cooking apples, peeled, cored and sliced thickly
- Small bunch fresh sage leaves - roughly chopped
- Salt and black pepper to season
- Wholegrain mustard
- Beaten egg to glaze
Procedure
- 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.
- 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.
- Preheat oven to 200ºC (180ºC for fan assisted) Gas Mark 6.
- Divide the cooled filling between 5-6 individual pie dishes (depending on size).
- 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.