My Pork and Apple Pie features pork shoulder cooked in a cider and whole grain mustard gravy and a golden puff pastry lid.
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.
Most 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?
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.
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.
Savoury pies really are comfort food heaven for us Brits, this pork and apple pie has the most delicious cider and mustard gravy!
- 1 Tbsp Cooking Oil
- 400 g Pork Shoulder
- 100 g Onion
- 330 ml Dry Cider
- 1 Tbsp Wholegrain Mustard
- 4 Sage Leaves
- 250 ml Chicken Stock
- 1 Apple
- 4 Tbsp Sour Cream
- 1 Packet of Puff Pastry
- 1 Egg
- Cut the pork into 1.5 cm cubes.
- Peel and top and tail the onion, then cut it into quarters break it down to individual "leaves".
- Heat 1 Tbsp of flavourless cooking oil in a pan over a medium-high heat.
- Season the pork with salt.
- Batch cook the pork in the hot oil until nicely browned on all sides and set aside.
- Add the onion leaves to the hot pan and cook until translucent.
- Remove the onions and set aside with the pork.
- Return the heat to high and add the cider to the pan to deglaze and allow to reduce by two thirds.
- Scrape the pan as you go to remove the bits of pork stuck to the base, this should take around 10 minutes.
- Reduce the heat under the pan to low.
- Return the pork and onion mixture to the mix.
- Add the wholegrain mustard, sage and chicken stock.
- Place a lid on the pan and cook gently for 45 minutes.
- Remove from the heat and allow to cool to room temperature.
- Peel and core the apples and cut into 16 wedges.
- Stir the sour cream and apples into the mix.
- Transfer the pie filling to a 25cm x 15cm x 5cm pie dish and place a pie funnel in the middle.
- Roll the puff pastry out so that it is 3-5mm thick.
- When the pie filling is at room temperature cut thin strips of pastry about 5mm wide and stick to the edges of the pie dish with beaten egg.
- Layover the top sheet of puff pastry cutting a hole for the pie funnel and crimp the edges between thumb and forefinger.
- Brush the pastry with beaten egg.
- Bake in the oven for 45 minutes at 180°C or 350°F.
I went really 'old Skool' and served with buttered potatoes and peas.
Amount Per Serving: Calories: 1008Total Fat: 65gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 291mgSodium: 490mgCarbohydrates: 50gFiber: 4gSugar: 32gProtein: 56g
Calorific details are provided by a third-party application and are to be used as indicative figures only.