Pork and Apple Pie
Pork and apple are ingredients which beautifully complement one and other. Pork pies are delicious, apple pies are delicious, logically a pork and apple pie should bring the best of both worlds into a sweet and savoury pastry delight.
Ingredients
321 Pastry:
300g plain flour
200g margarine/butter/lard
100g water
Filling:
2-3 apples
2 pork steaks/chops
50g bacon
1 onion
Notes: (1) For the pastry I tend to find that about half the water is sufficient; (2) Use cooking apples if you have them, otherwise regular apples are fine; (3) Feel free to add more bacon.
Instructions
Mix the flour and butter together in a bowl until there is no spare flour and you’re left with small yellow crumbs of pastry. Add the water sparingly, only as much as is needed to combine the mixture into a ball. Knead the pastry thoroughly until it has a shine and is springy to the touch. Set aside while you prepare the other ingredients.
Peel and core the apples, chop into small cubes and add to a saucepan with a dash of cinnamon (if available) and sugar. Pour boiling water into the saucepan just enough to cover the apples and boil until they become soft. Drain the water and mash the apples until the texture of apple sauce.
Roll out the pastry sufficient to cover the base of your baking dish. Butter the dish to ensure there will be no sticking. Line the dish with the pastry and add the onion, loosely chopped to cover the base of the pie.
Cut the pork into thin strips and dice the bacon. Fry in a pan for a couple of minutes to ensure that the meat will be thoroughly cooked. Let the meat cool for a time and then spoon the mixture over the onions, ensuring an even covering across the pie.
Cover the meat with the apple sauce. With the remaining pastry, form a pie lid ensuring that it is possible for steam to escape (if, for example, covering the entire top of the pie with pastry, make a few slices in the lid to act as chimneys).
Cook at 180°C for 45 minutes.
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