Pork & Apple Pie

apple-7I had a surfeit of apples to use up. Once I’d made an apple crumble I still had several left so I made a very moist carrot & apple cake (replacing the pineapple in the recipe with apple) and this lovely warming, and, oh so simple, pie. I neglected to take a photo of this one because I made the filling and pastry the day before then transported them with me to be baked the next day on holidays. This pie is filling and moorish.  This quantity served  2 dinners and 2 lunches for 2 adults and 1 toddler.

 

 

Shortcrust Pastry Ingredients

  • 200g plain flour
  • 100g butter, chilled and cubed
  • 1/4 tsp salt
  • 50g water, chilled

Filling Ingredients

  • 8 italian pork sausages, fat ones preferably
  • 3 leeks, sliced into bite-size rings
  • 2 apples, peeled quartered and cored
  • 1 large carrot, trimmed & chopped into 4 pieces
  • 2 stalks celery, chopped into 4 pieces (I usually just do this with my hands to be honest)
  • 1 clove garlic, peeled
  • 1 tbsp cornflour
  • 30g butter
  • 1 tbsp wholegrain or dijon mustard (whichever you have, but not american mustard, this needs a little warmth and bite)
  • 200ml chicken stock
  • 1 egg, beaten

Gear

  • Large baking dish
  • small bowl
  • deep heavy based pan eg le crueset
  • thermomix *

*optional

Pastry Method

  1. Place all ingredients except water into the bowl and mix until it looks like breadcrumbs 10 secs/speed 6
  2. Add water and knead 10-20 secs /butterfly
  3. Transfer to Thermomat or floured benchtop and knead into a tight ball.
  4. Wrap in cling wrap and refrigerate for at least 15 minutes

Filling Method

  1. Preheat oven to 180ºc (fan)
  2. In the Thermomix mixing bowl, add the carrot, garlic and celery and chop 10 secs/speed 4 then set aside
  3. In the mixing bowl, place the apple and chop 3 secs/speed 4 then set aside
  4. Fry the whole sausages in the pan until browned all over, remove and set aside.
  5. Pour off most of the fat left in the pan, then add leeks, and the garlic, carrot and celery mix to saute for around 8 minutes – you won’t go astray with a little golden caramelisation.
  6. Add the apple, flour, butter and mustard, stirring well then cook off the flour for around 5 minutes.
  7. Add the stock and reduce for 2-5 mins to make a sauce.
  8. Chop the cooked sausages into chunks and add into the pan.
  9. Place the mixture into the baking dish
  10. Roll the pastry out to fit your dish then place on the top – use your fingers to create a seal over the edges
  11. In the small bowl, make an eggwash with the egg and a dash of milk
  12. Brush the pastry with the eggwash.
  13. Bake for 25 mins until golden.

 

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