Thursday, 17 September 2009

Pork and Apple Shortcrust Pie

Pork Pies are normally thought of in terms of the Melton Mowbray variety. As pork of course goes very well with apples, however, I decided to come up with a pork pie recipe which is just a little different. This generously portioned pork and apple shortcrust pie will serve four to six people.


1lb minced or ground pork
1lb shortcrust pastry
1/2 Granny Smith apple
1 small carrot
1 small onion
2 cloves of garlic
1/2 tsp dried sage
1 egg
2 tbsp fresh breadcrumbs
Butter for greasing
Milk for glazing


Put the oven on to pre-heat to 350F/180C/Gas Mark 4. Finely dice the half apple and carrot, half then finely slice the onion and crush or finely chop the gralic cloves. Add them all to a large mixing bowl, along with the pork, egg, breadcrumbs and sage. Season with salt and mix thoroughly by hand.

Roll out three quarters of the pastry until it is big enough to line a medium sized casserole dish (which should be greased with butter) with about an extra half inch protruding above the rim. Spoon in the pork mixture and press down evenly and well. Roll out the remainder of the pastry as the lid and use the protruding edges to roll in to a crust for the pie. Make three diagonal scores in the pie lid of about one inch in length for steam and juices to escape and glaze lightly with milk. Put in to the oven for one hour.

About half way through the cooking time, juices will start to escape from the slits in the top of the pie. It is not necessary, but I like to mop the excess off with some dry kitchen towel at this stage.

When the pie is ready, very carefully turn it out of the dish using two plates and leave it somewhere to cool, before serving with accompaniments of choice.

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