Pork, potato and green apple pie

Pork, potato and green apple pie

By
From
The Potato Cookbook
Serves
6

The filling of this pie has a touch of sweetness that’s the perfect balance for the savoury cheddar pastry. Serve with steamed vegetables or a lightly dressed green salad.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
700 grams pork shoulder, trimmed and cut into 3 cm pieces
1 1/2 tablespoons plain flour
2-3 tablespoons vegetable oil
1 large onion, diced
1 celery stalk, sliced
1 large carrot, halved lengthways and thinly sliced
250ml apple cider
250ml chicken stock
3 small waxy potatoes, peeled and cut into 2 cm cubes
2 large granny smith apples, peeled, cored and sliced
1 bay leaf
2 teaspoons fresh thyme leaves
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

For the pastry

Quantity Ingredient
185 grams plain flour
125 grams unsalted butter, cut into cubes, cold
60 grams grated cheddar cheese
1/2 teaspoon sea salt
60ml cold water
1 egg, at room temperature

Method

  1. Put the pork pieces and the flour in a large plastic bag. Twist the top closed and shake to cover the pork pieces in flour.
  2. Heat 1 tablespoon of vegetable oil in a large frying pan over medium–high heat and add half of the pork pieces, turning them until all sides are browned. Remove the pork pieces from the frying pan and set aside on a large plate. Add up to 1 tablespoon more vegetable oil to the frying pan if needed and brown the remaining pork. Set aside on the plate with the rest of the browned pork.
  3. Reduce the heat to medium and add up to 1 tablespoon more vegetable oil to the frying pan if needed. Cook the onion, celery and carrot until softened, about 5 minutes, stirring occasionally. Pour in the apple cider and chicken stock and bring to the boil. Add the browned pork, potatoes, apples, bay leaf, thyme, sea salt and pepper and bring back to the boil. Reduce the heat to low and simmer, covered, stirring occasionally, until the pork, potatoes and apples are tender and the sauce has thickened, about 60 minutes.
  4. Remove the bay leaf and taste the filling, adding more sea salt and pepper if needed. Transfer the filling to a 23 cm pie dish and allow to cool slightly.
  5. Preheat the oven to 200°C and place a baking tray in the oven.
  6. To make the pastry top, process the flour, butter, cheese and sea salt in a food processor until it resembles fine breadcrumbs. Add the water and process until it clumps together. On a lightly floured work surface, knead the pastry until smooth, about 1 minute. Form the pastry into a disc with your hands and cover in plastic wrap. Refrigerate for 20 minutes.
  7. On a lightly floured work surface, roll out the pastry until it is 3 mm thick. Cut 2 narrow strips from the pastry, about 2 cm wide, ensuring the remaining pastry is large enough to cover the pie dish. Wet your finger with cold water and run it around the rim of the pie dish to dampen it so the pastry will stick, then press the narrow pastry strips onto the rim of the dish. Wet your finger with water and dampen the top of the pastry strips, then carefully lay the pastry over the filling and pat down onto the pastry strips. Trim off the excess pastry, allowing a slight overhang. Pinch the edges of the pastry for a decorative finish.
  8. Cut a small hole in the centre of the pastry, about 1 cm, to allow steam to escape.
  9. Lightly beat the egg with 1 teaspoon of water and generously brush the pastry with the egg glaze. Place the pie dish on the preheated baking tray and bake until the pastry is golden brown and the filling is bubbling, about 45 minutes. Remove from the oven and place on a wire rack for 10 minutes before serving.
Tags:
Potato
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