Rustic style pies with a delicious apple flavoured gravy.


  • 500 gm Pork tenderloin

  • 1 large brown onion

  • 2 granny smith apples

  • rice flour

  • 1 chicken stock cube

  • 150 ml apple cider

  • olive oil

  • margarine or butter

  • sea salt

  • ground black pepper

  • sugar

  • puff pastry

  • milk


  • 1.

    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.

  • 2.

    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.

  • 3.

    Peel and core the apples, slice thinly and add to the caramalised onions. Continue to cook until the apples start to brown.

  • 4.

    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.

  • 5.

    Add a teaspoon of rice flour mixed with a little water to thicken the stock.

  • 6.

    Check for seasoning and add salt and pepper to taste.

  • 7.

    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.

  • 8.

    Put a pastry lid on the pies and glaze with a little milk. Piece each pie top with a knife.

  • 9.

    Bake the pies in a pre-heated oven 200C for 40 minutes.


Serve hot with mashed potato.

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