Recipe

Apple and pork pie

The ultimate savoury pie for cool weekend evenings with your family - the delightful combination of warm apple and slow-cooked pork with a fennel crust will impress the fussiest of eaters.

  • 20 mins preparation
  • 3 hrs 30 mins cooking
  • Serves 10
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Ingredients

Pork mixture
  • 1.5 kilogram pork neck, cut into 3cm pieces
  • 1/2 cup (75g) plain flour, for dusting
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 large (400g) brown onions, chopped coarsely
  • 2 large (180g) carrots, chopped coarsely
  • 2 sticks (300g) celery, trimmed, chopped coarsely
  • 200 gram short-cut bacon, chopped coarsely
  • 3 cloves garlic, crushed
  • 2 tablespoon finely sliced fresh sage leaves
  • 1/2 cup (125ml) apple cider
  • 1 1/4 cup (300ml) chicken stock
  • 3 granny smith apples, peeled, cored, chopped coarsely
  • 2 tablespoon dijon mustard
  • 1 egg, beaten lightly
Fennel pastry
  • 3 cup (450g) plain flour
  • 2 teaspoon fennel seeds
  • 200 gram cold butter, chopped
  • 3 eggs
  • 2 teaspoon iced water, approximately

Method

Apple and pork pie
  • 1
    Toss pork in flour; shake away excess. Heat 1 tablespoon of the oil in a large, heavy-based saucepan over medium-high heat. Cook pork, in batches, adding oil as necessary between batches, until browned; remove from pan.
  • 2
    Add onion, carrot, celery and bacon to pan; cook, stirring, for about 8 minutes or until softened. Add garlic and sage; cook, stirring, until fragrant. Deglaze the pan with cider, simmer for about 5 minutes or until reduced slightly.
  • 3
    Return pork to pan with stock; bring to the boil. Reduce heat to very low, simmer, covered, for 1 1/2 hours or until tender. Add apple and mustard, simmer, uncovered, a further 20 minutes or until mixture is slightly thickened (stirring often to avoid mixture sticking to pan). Season to taste; cool completely.
  • 4
    To make pastry: Process flour, seeds and butter until crumbly. Add eggs and enough of the iced water to make ingredients just come together. Gently knead pastry on a floured surface until just smooth, enclose with plastic wrap; refrigerate for 30 minutes.
  • 5
    Preheat oven to 180°C (160°C fan-forced). Grease a deep 25cm loose-based pie or tart tin.
  • 6
    Roll out two-thirds of the pastry until large enough to line tin. Gently press pastry into tin; trim edge, leaving 1cm of pastry to allow for shrinkage. Refrigerate for 30 minutes. Place tin on oven tray. Line pastry with baking paper, fill with baking weights, dried beans or rice. Blind-bake for 20 minutes. Remove paper and beans, bake fora further 10 minutes or until lightly browned. Cool completely.
  • 7
    Spoon cold pork mixture into pastry case. Brush edge of pastry with egg. Roll remaining pastry until large enough to cover top of dish, place over filling; pinch edges together, trim. Brush with egg and cut several steam holes.
  • 8
    Bake for about 30 minutes, or until browned.

Notes

Suitable to freeze. Not suitable to microwave.

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