Pork and Apple Pie (English)
This Pork and Apple Pie features pork ham cooked in a cider and sage. Savoury pies really are comfort food heaven for Brits, this pork and apple pie is no exception.
Filling:
1-2 Tbsp. vegetable oil
2 medium onions, chopped
4 ribs celery, chopped
1 lb lean pork ham or leg cut, cubed (500 g)
2 Tbsp. all-purpose flour, unbleached
¾ cup dry cider (175 mL)
¾ cup chicken stock (175 mL)
1 large cooking apple, cored, peeled and sliced
2 medium size eating apples, cored, peeled and sliced
8 large sage leaves, finely chopped
kosher or sea salt
black pepper, freshly ground
Pastry:
1 egg, beaten
½ cup dry cider (100 mL)
½ cup olive oil (100 mL)
1 tsp. baking soda
1 pinch fine sea salt
1½-1¾ cups cake and pastry flour (350-400 g)
1 egg yolk, beaten with 1 tsp. water, for glaze
Make the Filling:
Cut the pork ham (fresh leg cut, not smoked or salted ham) into 1" (3-4 cm) cubes. Heat a couple of Tbsp. vegetable oil in a big thick bottomed pot. Chop the celery and onions up fairly finely, and fry for 8-10 minutess, until quite soft but not browned, scoop out and set aside, leaving the oil behind.
Turn the heat up and add half the remaining pork and fry until brown and cooked through. Scoop out, again leaving the fat behind and fry the balance of the pork. The object of doing this in stages is to brown the meat and not steam it.
Turn the heat down to simmer and return all the reserved ingredients to the pot. Sprinkle on 2 Tbsp. flour and cook for a minute, stirring continuosly. Now add the cider and chicken stock and stir in until it makes a thick sauce.
Add the cored, peeled and chopped apples and finely chopped sage, bring to a boil briefly and then turn down to simmer, uncovered, for 45 minutes. Taste and season with salt and pepper and set aside to cool.
Make the Pastry:
In a large bowl, beat 1 egg with the balance of the cider, olive oil, baking powder and salt. Slowly sift in the flour until it becomes a big ball of soft dough. Depending on the humidity and the flour you may need a little more or less. Wrap the dough in plastic film and set in the fridge to rest for 30 minutes.
Heat the oven to 400°F (200°C/180°C fan, Gas Mark 6).
In your pie dish position your pie funnel in the middle and while holding it firmly, spoon in the cooled pork and apple mixture.
Flour your rolling surface lightly, roll out the chilled pastry to about 1/8" (3 mm) thick, or at least until it will easily fit over the dish. Cut off a strip, wet it and press it around the edge of the dish, wetting the edge of the dish as well if necessary, until it sticks. Lift the rolled out pastry over the dish and carefully lower it over the top. Cut a hole where the funnel sticks out to release the steam. Press the edges of the pie down firmly all round, using more water to aid the stickiness. Trim all round with a sharp knife and then crimp the pastry down to make a pattern, either using the tines of a fork, or by pinching between thumb and forefingers. Set aside the excess pastry trimmings.
Brush the pie with the other beaten egg. Then roll out the leftover pastry and make fanciful decorations, leaves, twigs, berries or whatever you like. Stick them on the pie and brush them with egg as well.
Bake for 35-40 minutes until the pastry is crisp and golden.
Let stand for 10-15 minutes before serving. Accompany with tiny boiled new potatoes, greens of your choice, and a fine glass of cider.
Makes 4 servings.
Cook's Notes:
- The recipe specifies "plain" flour, which in North America is usually called "all-purpose" flour. However, Canadian all-purpose flour contains lots of gluten, so "cake and pastry" flour works better for pie crusts or whenever you are NOT making pizza.
- I have also chosen a less fatty cut of pork for my filling, using ham rather than the traditional shoulder.