Pork and Apple Puff Pies

  • Pork and Apple Puff Pies

Prep Time: 20 mins
Cooking Time: 40 mins

1. Heat a tablespoon of oil in a large pan and lightly brown the apple pieces 
then remove and set aside. Add a little more oil to the pan and cook the 
leeks and sage for 3 4 mins until softened. 

2. Add the flour to the pan and cook for a couple of minutes then add half the 
cider, stirring until smooth before adding the remainder. Bubble for 2 
minutes then add the stock, pork and apple pieces. Cover and simmer gently 
for 10 - 15 mins.

3. Meanwhile, heat the oven to 220C/fan 200C/gas 7. Roll out the pastry to 
the thickness of a pound coin and cut out four circles big enough to cover 4 
small pie dishes. Divide the pork mixture between the dishes and brush the 
rims with milk.

4. Lift the pastry on to the pies, trimming off any excess. Press down and 
crimp the edges with a fork then cut a couple of slits in the top of each to let 
the steam out. Brush with milk and bake for 15-20 minutes, until the pastry 
is risen and golden brown.

  • 350g cooked Specially Selected Pork, cubed

    2 tbsp olive oil

    2 apples, peeled, cored and cubed

    1 large leek, thinly sliced

    1 tbsp chopped sage

    2 tbsp plain flour, plus extra for dusting

    150ml dry cider

    250ml hot chicken stock

    500g pack all butter puff pastry

    milk for brushing