❤ LOVE LOCAL ❤
❤ 1 cooking apple, about ❤ 150g, peeled, cored and sliced
❤ 2 eating apples, 225–250g in total, peeled, cored and sliced
❤ 6 large sage leaves, chopped
❤ Salt and pepper
Equipment ❤ 1.2 litre pie dish ❤ Pie funnel
1 First make the fi lling. Heat 1 tbsp oil in a large, wide pan over a medium-low heat. Add the onion and celery and cook gently for 8–10 minutes, until soft but not coloured. Remove the vegetables from the pan.
2 Add a little more oil if necessary, increase the heat to medium-high and add half the pork. Brown it well on all sides, remove from the pan and repeat with the remaining pork.
3 Turn the heat down a little. Return all the pork to the pan
with the onion and celery. Sprinkle in the fl our, stir and cook for 1 minute. Gradually add the cider and stock, stirring them in so the fl our is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 minutes, until the pork is tender.
4 Taste the sauce and season with salt and pepper. Leave to cool. To make the pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Slowly mix in the fl our until you have a soft dough. You may not need all the fl our. Wrap the dough in cling fi lm and leave to rest in the fridge for 30 minutes.
5 Heat your oven to 200°C/ gas 6. Position a pie funnel in the middle of a 1.2 litre pie dish and spoon the fi lling into the dish.
6 On a lightly fl oured surface, roll out the pastry to a 3mm thickness. Cut a 2cm wide
PORK, APPLE & CIDER PIE
This gorgeous pie plays on the wonderful affi nity between pork and apples. The fruit gives a subtle sweetness to the cider- enriched gravy and sage lends an aromatic note.
Serves 4
For the cider pastry ❤ 1 medium egg, beaten ❤ 125ml dry cider ❤ 125ml olive oil ❤ 1 tsp baking powder ❤ Pinch of fi ne salt ❤ 350–400g plain fl our ❤ 1 egg, beaten, to glaze
For the fi lling ❤ 1–2 tbsp vegetable oil ❤ 1 medium-large onion, chopped ❤ 2 celery sticks, de-stringed and chopped ❤ 500g pork shoulder, cut into 3–4cm pieces ❤ 2 tbsp plain fl our ❤ 175ml dry cider ❤ 175ml chicken stock
40 | THE WEST COUNTRY FOODLOVER
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