Pork Pies with Cider and Apples - Sarah Graham Food
There is something profoundly satisfying in producing home-made pies. Humble, hearty, heartwarming, and a whole slew of other charming adjectives come to mind.
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Cooking tools:
- Rolling pin
- Pastry brush
- Ramekin
- Baking dish
- Fork
- Pot
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Oven
- Stove
Ingredients
- 2 Tbsp olive oil
- 1 small onion (I used red); roughly chopped
- 3-4 leeks; roughly chopped
- 1 clove garlic; chopped
- 2 pork lion chops, rind and fat removed and roughly chopped
- 2 rashers bacon
- 100ml cider
- 1 parsnip (or small sweet potato); peeled and sliced
- 1 large / 2 small apples, peeled, cored and roughly chopped
- 1 level teaspoon dried tarragon (or sage)
- 3-4 Tbsp cream
- S + P to taste
- 1 roll ready-made puff pastry, thawed
- 1 egg yolk, lightly beaten
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