Name: Pork and apple pot pies
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 cubes pork shoulder, 750 g, trimmed; 1 large, finely chopped onion; 1 finely chopped celery; 1 finely chopped carrot; 1 teaspoon plus 1/4 teaspoon extra fennel seeds; 375 millilitre bottle apple cider; 2 cored, sliced thinly granny smith apples; egg yolk, whisked; kumara mash, salad, to serve

Pork and apple pot pies

Why serve pork with apple on the side when you can serve it on top! These quirky and delicious pies are an excellent idea for an impressive winter dinner.

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Serves 4

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

1 tablespoon olive oil

2 cubes pork shoulder, 750 g, trimmed

1 large, finely chopped onion

1 finely chopped celery

1 finely chopped carrot

1 teaspoon plus 1/4 teaspoon extra fennel seeds

375 millilitre bottle apple cider

2 cored, sliced thinly granny smith apples

egg yolk, whisked

kumara mash, salad, to serve

Method

1.In a large saucepan, heat oil on high. Brown pork in 2 batches, 3-4 minutes each. Reduce heat to medium. Add onion, celery, carrot and fennel seeds. Cook, 8-10 minutes, stirring occasionally, until tender and golden.

2.Pour in cider and bring to simmer. Reduce heat to low and continue simmering 15-20 minutes, partially covered, until meat is tender and sauce reduced by half. Season to taste.

3.Preheat oven to hot, 200°C. Reserve 8 apple slices. Spoon half pork mixture into 4 X 1-cup ramekins. Layer with remaining apple slices, then remaining pork mixture. Cover each dish with a pastry square, pressing around edges to seal.Top with reserved apple slices. Brush with yolk and sprinkle with extra seeds.

4.Bake 10-15 minutes until pastry is puffed and golden. Serve with kumara mash and salad.

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Ingredients

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