Apple and pork pie | Women's Weekly Food

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