Pork, cider and parsnip pie recipe
With only a few ingredients in the filling, cider bumps up the flavour for a delicious gravy, and makes this the easiest autumnal pork, cider and parsnip pie. Serve with steamed buttered greens
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Ingredients
- 2 tbsp vegetable oil
- 1kg-1.24kg pork shoulder joint, rind removed (or 2 x 600g packs pork shoulder steaks), diced into 4cm chunks
- 1 large onion, diced
- 3 tbsp plain flour
- 500ml dry cider
- ½ x 20g pack sage, chopped, plus a few whole leaves
- 500g parsnips
- 1 x 320g sheet ready-rolled puff pastry
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