Pork Pies with Cider & Apples

3 06 2012

There is something profoundly satisfying in producing home-made pies. Humble, hearty, heartwarming, and a whole slew of other charming adjectives come to mind. Especially in this case, when the end result belies the amount of effort that went into making them. I thought these golden little poppets looked oh-so-pretty, and yet they were assembled in a jiffy and yielded a smug 8/10 from Rob in the taste-test.

Serves 4 | Preparation time 15 minutes | Baking time 15-20 minutes
WHAT YOU’LL NEED
2 Tbsp olive oil
1 small onion (I used red); roughly chopped
3-4 leeks; roughly chopped
1 clove garlic; chopped
2 pork lion chops, rind and fat removed and roughly chopped
2 rashers bacon
100ml cider
1 parsnip (or small sweet potato); peeled and sliced
1 large / 2 small apples, peeled, cored and roughly chopped
1 level teaspoon dried tarragon (or sage)
3-4 Tbsp cream
S + P to taste

1 roll ready-made puff pastry, thawed
1 egg yolk, lightly beaten

WHAT TO DO
1. Heat the olive oil in a medium-sized pot, fry the onion and leeks for 2-3 minutes. Add the garlic and fry for another minute. Add in the pork pieces and the bacon and fry for 3-4 minutes until golden brown.

2. Pour in the cider and add the parsnip and apples. Simmer gently for about 7 minutes. Add in the tarragon, cream and salt and pepper to taste. Simmer for a further 2-3 minutes then remove and set aside.

3. Meanwhile, pre-heat your oven to 180C. Divide the pork mixture between 4 ramekins, or one medium sized oven-proof dish.

4. Roll out the pastry, prick haphazardly with a fork and top each of the ramekins/your ovenproof dish with a round of pastry and brush with egg yolk. Push down the edges of the pastry with a fork.

5. Just before you are ready to eat, bake the pies until the pastry is puffy and golden.

* I served these with peas and a baked sweet potato for Rob.
* If you are planning on having people round, you could easily make these a day or two in advance, leaving out step 5 above, and then just bake until the pastry is golden before serving.
* You could swop in chicken for pork and it would also be delicious.




Advertisements

Actions

Information

5 responses

6 06 2012
Chris

These look amazing! Your recipies are so good! Thank you for all the effort and the amazing blog. I am saving up to buy your cookbook as a birthday gift to myself!

6 06 2012
afoodieliveshere

Hi Chris, thank you so much for your kind words. I hope you enjoy the pies if you find the time to make them. Best wishes, Sarah

7 06 2012
Thora

Yummie! Having friends over on Saturday for the rugby… might just do these for the cold weather coming…I don’t think we will be braving the braai outside 🙂

8 06 2012
afoodieliveshere

Hi Thora, go for it – everyone seems to love home made pies so I don’t think you’ll be sorry if you make these. Enjoy, and stay warm.

9 07 2012
Pork pies with cider and apples recipe | Getaway Travel Blog

[…] Originally posted on afoodieliveshere – Pork Pies with Cider & Apples […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: