Pork and Apple Pie Recipe

Savoury pies really are comfort food heaven for us Brits and this pork and apple pie has the most delicious cider, crème fraîche and mustard sauce!

Course Main Course

Cuisine British

Keyword pork and apple pie, pork and cider pie, pork apple and cider pie

Prep Time 10

Cook Time 2

Cooling Time 1 30

Total Time 3 40

Servings Servings

Calories 1512kcal

Heat a 15cm or 6" saucepan over a very high heat and pour in the cider, then reduce it by ⅔rds. This will take around 10-15 minutes.
Cut the onion in half, peel it and then cut it into a 1cm (½") dice.
Heat a 28cm or 11" frying pan over a medium heat and add the butter. When it begins to foam, throw in the diced onion and sweat it down for 10 minutes (stirring occasionally).
Peel the garlic cloves and dice them as finely as you can.
If your pork belly has the rind on, cut it off, remove any gristle and cut it into bite-sized pieces.
Turn the heat under the onions to high and add the pork belly, season with the salt and cook it until it is nicely golden. This will take 3-4 minutes.
Reduce the heat to low and add the garlic, then saute for a minute or two.
Pour in the chicken stock, and the reduced cider and add the bay leaf, thyme and wholegrain mustard.
Core, peel and roughly dice the Bramley apple and throw it into the pan, add a lid and simmer for 45 minutes. Don't worry too much about the size of the chunks; this will break down in the sauce. When the filling has cooked, remove it from the heat and allow it to cool to room temperature.
Chop the parsley as finely as you can, and when the pie filling has cooled, add it to the pan.
Stir through the crème fraîche, then divide the filling between two 375ml (1½ Cups) pie dishes.

You can also make it in a single pie dish with a capacity of 750ml (3 Cups).

Cut two circles of puff pastry a little larger than the pie dishes. Dip your index finger in a little water, then moisten the edge of the bowl and add the pastry lid. Press around the edges with a fork and then trim off any excess pastry.
Brush the pie lids with beaten egg and then pop them in the oven for 25 minutes at 200°C or 390°F. I like to add a few flakes of sea salt to the top of the pie before it goes into the oven; this is optional.