On Wednesday evening I fancied cooking a pie for Alberto and I and I wanted to do new one. I searched around and found a tasty looking recipe which I adapted for dinner and served with wasabi mash, steamed spring greens and roasted asparagus. It’s a really tasty little recipe and the cider and chicken stock combine well to form a thick, rich sauce, flavoured with the chopped sage.
1-2 tablespoons of vegetable oil
1 large onion, chopped
2 medium leeks, sliced
500g of pork shoulder, cut into 3-4cm pieces
2 tablespoons of plain flour
175ml of dry cider
175ml of chicken stock
2 eating apples, peeled, cored and sliced
6 large sage leaves, chopped
salt and pepper
375g of ready-made puff pastry
Heat one tablespoon of oil in a large saucepan over a medium-low heat, add the onion and leek and cook gently for 8-10 minutes, or until soft but not coloured.
Remove from the pan.
Add a little more oil, increase the heat to medium-high and add the pork.
Brown it well on all sides.
Turn the heat down a little. Return the onion and leek to the pan an sprinkle everything with the flour, stir and cook for one minute.
Gradually add the cider and stock, stirring them in so that the flour is absorbed.
Add the apples and sage.
Bring to the boil, reduce the heat and simmer for about 45 minutes, or until the pork is tender.
On a lightly floured surface, roll out the pastry to a 3mm thickness adn line a 20cm circular pastry dish.
Pre-heat the oven to 200.
Place the cooked filling in the lined pie dish and then roll out more pastry to form a lid.
Place the lid over the pie and press down the edges to seal. Crimp the edges and trim off any excess pastry.
Brush the pastry with a little milk and make a steam hole in the centre.
Bake for 35-40 minutes, or until the pastry is crisp and golden-brown.