Rustic style pies with a delicious apple flavoured gravy.
Cube the pork (roughly 1 cm cubes) and brown in a little olive oil in a frying pan. Remove from the pan and keep on a plate.
Slice the onion and caramalise in the oil left in the frying pan with a small knob of butter or margarine. Add a teaspoon of sugar to help with the caramalisation.
Peel and core the apples, slice thinly and add to the caramalised onions. Continue to cook until the apples start to brown.
Add the apple cider and stock cube. When the mix is bubbling, add the browned pork. Cook for 10 - 15 minutes to reduce the liquid.
Add a teaspoon of rice flour mixed with a little water to thicken the stock.
Check for seasoning and add salt and pepper to taste.
Prepare 4 individual deep pie dishes by rubbing them with some butter or maragarine. Line with puff pastry. Then fill each pie with equal quantities of the pork mixture.
Put a pastry lid on the pies and glaze with a little milk. Piece each pie top with a knife.
Bake the pies in a pre-heated oven 200C for 40 minutes.
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