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26 double-crust pies double-crust pies 27
pork &apple pie with cider gravy
Season the pork all over generously with salt and pepper. Heat a
tablespoon of the oil in a frying pan and fry the meat over a
medium-high heat, until browned all over – best to do this in
3 batches so you don’t overcrowd the pan. Transfer the meat to a
large casserole dish as it is browned.
Add another tablespoon of oil and fry the onions over a medium-
high heat until soft and golden. Preheat the oven to 180°C/Fan
160°C/Gas 4. Deglaze the pan with half the dry cider, dissolving a
pork stock cube into the cider as soon as it begins to simmer. Stir
hard to lift the sediment from the pan. Pour into the casserole dish
and add the remaining cider, 150ml of water, 6 whole sage leaves
and bay leaf. Cover and cook in the oven for 1½–2 hours, stirring
halfway through cooking, or until the pork is very tender.
Carefully tip the pork mixture into a colander over a bowl and
allow to drain, then set the cooking liquor aside. Remove the whole
sage leaves and bay leaf. Transfer the pork and onions to a bowl
and leave to cool. Finely shred the remaining sage leaves, then add
the sage and apples to the pork, sprinkle with flour and plenty of
seasoning, and toss everything together. Set aside while you
prepare the pastry.
To make the pastry, put the flour, butter and lard into a food
processor and pulse until the mixture resembles breadcrumbs.
Reserve 1 tablespoon of the beaten egg and water for glazing the
pie, then, with the motor running, add the rest to the mixture in a
constant stream until the dough starts to come together in a ball.
Continued overleaf...
1kg boneless, rindless pork
shoulder, cut into 3cm chunks
2 tbsp sunflower oil
3 medium onions, about 300g
total weight, halved and sliced
500ml dry cider
1 pork stock cube
150ml cold water
1 fresh bay leaf or 2 dried
16 large fresh sage leaves
400g Bramley cooking apples,
peeled, quartered, cored and
cut into 2cm chunks
2 tbsp plain flour
2 tbsp cornflour
flaked sea salt
freshly ground black pepper
shortcrust pastry
400g plain flour
100g cold butter, cut into cubes
100g cold lard, cut into cubes
1 large egg, beaten with 1 tbsp
of cold water
You'll need a casserole dish and
a 23cm springclip cake tin
Pork and apple are a classic flavour combination and make
a belter of a pie. Gravy is a must for some pies, and our cider
gravy is the perfect partner here.
Serves 6–8
28 double-crust pies double-crust pies 29
Weigh the pastry and set aside 200g for the pie lid. Form the rest of
the pastry into a flattish ball. Place on a lightly floured surface
and roll it out into a circle about the thickness of a £1 coin, turning
the pastry and flouring the surface and rolling pin regularly.
Use the pastry to line the cake tin, leaving the excess overhanging
the sides. (There should only be about 2cm of excess pastry. If you
have more, it might mean that you’ve rolled the pastry too thin to
support the filling and you’ll knead to re-roll it a bit thicker.) Brush
the edge with beaten egg.
Add the pork and apple mixture to the tin, spreading it evenly. Roll
out the reserved pastry for the lid in the same way as before, place
the tin on top and cut around it to make a perfect circle for the lid.
Place on top of the filling, pressing the edges firmly to seal. Trim
off the excess pastry and press the edges firmly together. Use a
fork to add a decorative edge to the pie. Make a small hole in the
centre with the point of a knife., then brush with more beaten egg
to glaze.
Bake the pie in the centre of the oven for 50–60 minutes until the
pastry is golden brown. Remove from the oven and use a narrow
knife to carefully loosen the pastry case away from the edge of the
tin – this will help prevent the pastry from splitting. Leave the pie
to stand for about 5 minutes before carefully removing the tin and
sliding the pie onto a board or platter to serve.
While the pie is standing, make the gravy. Pour the reserved
cooking liquor into a measuring jug and add enough cold water to
make the quantity up to 400ml. Mix 2 tablespoons of the liquid
with the cornflour in a small bowl. Pour the rest into a saucepan
and place over a medium heat. Bring to the boil, then stir in the
cornflour mixture, reduce the heat slightly and simmer for
2 minutes, while stirring. Adjust the seasoning to taste and strain
into a warmed gravy jug. Serve with generous slices of the pie.
pork & apple pie continued...