Apple and pork pie
Apple and pork pie, Australian Women's Weekly, Toss pork in flour; shake away excess. Heat 1 tablespoon of the oil in a large, heavy-based saucepan over medium
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Rolling pin
- Pie weights
- Tart pan
- Pastry brush
- Heavy-based saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
Ingredients
- Pork mixture
- 1 1/2 kilograms pork neck, cut into 3cm pieces
- 1/2 cup (75g) plain flour, for dusting
- 1/4 cup (60ml) extra virgin olive oil
- 2 large (400g) brown onions, chopped coarsely
- 2 large (180g) carrots, chopped coarsely
- 2 sticks (300g) celery, trimmed, chopped coarsely
- 200 grams short-cut bacon, chopped coarsely
- 3 cloves garlic, crushed
- 2 tablespoons finely sliced fresh sage leaves
- 1/2 cup (125ml) apple cider
- 1 1/4 cup (300ml) chicken stock
- 3 granny smith apples, peeled, cored, chopped coarsely
- 2 tablespoons dijon mustard
- 1 egg, beaten lightly
- Fennel pastry
- 3 cups (450g) plain flour
- 2 teaspoons fennel seeds
- 200 grams cold butter, chopped
- 3 eggs
- 2 teaspoons iced water, approximately
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