Pork and Apple Pie with Cider Sauce

My Pork and Apple Pie features pork shoulder cooked in a cider and whole grain mustard gravy and a golden puff pastry lid.

Savoury Pies.

I am sure that the British obsession with savoury pies is a little strange to my American readers.

We love them, sure we are down with a nice apple pie but our love of pie really is all savoury.

We genuinely cannot get enough of them, we have cornish pasties, picnic pies, plate pies, pot pies, Scotch pies and cottage pies to name but a few! They don’t even need meat, I have a cheese and onion pie too!

Many of my pies feature just a pastry lid just like this one. There are some that will tell you that these are not pies, life is way too short for that negativity!

This one features an unusual but delicious pork and apple filling.

The gravy is made from cider and wholegrain mustard and is enriched with sour cream. You in?

The Pastry

I have somewhat of a hate-hate relationship with pastry.

I can make it but it is all so ugh… Life is way to short to be cleaning up that much mess in the kitchen most of the time!

As a result, I usually use store-bought puff pastry as my lid for this pie.

If you really are down with making your own puff pastry, the best recipe I have tried comes from my mate Jo.

You could also use a shortcrust or even hot crust pastry topping on this if you wanted.

Ingredient Guide.

The only ingredient likely to cause confusion here is the cider.

For those of you in the UK you want a good quality dry cider, you should avoid anything sweet.

If you are in the US that will sound odd until I say that cider in the UK is called hard cider in the US.

Yup this pie is made with booze!

Please do not try and make this with cold-pressed apple juice, it really will be quite unpleasant.

Everything else is pretty self-explanatory, however, you can sub out the sour cream for either creme fraiche or double cream if you wish.

Although I really do prefer the slight tartness that the sour cream adds to the gravy.