Somerset pork, apple and cider pie

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This pie is perfect for a cosy night in or for a hearty Sunday lunch. To really honour the great local produce on our doorstep at The Castlebrook Inn, it's made from local cider producer, Orchard Pig (near Glastonbury), in both the filling and the pastry, Charlton Orchard’s (near Taunton) apples and our pork are sourced from Tremlett Farm (Wellington).

Yields1 Serving
 175ml cider 175ml chicken stock 3 cooking apples 1 stick of celery 1 onion 500g pork shoulder 2 tbsp plain flour 6 large sage leaves (chopped) 2 free-range eggs (beaten) 125ml dry cider 125ml olive oil 1 tsp baking powder small pinch of salt 350-400g plain flour
1

First, start the filling. Heat the oil in a large pan over a medium-low heat. Add the onion and celery and cook gently for 8-10 minutes, until soft but not coloured. Remove the vegetables from the pan.

2

Increase the heat and cook the pork until brown (add extra oil for cooking if necessary). Put the onion and celery back in and sprinkle the 2 tbsp of flour over. Stir and cook for one minute.

3

Gradually add the cider and stock, stirring until the flour is absorbed. Then add the apples and sage and bring to the boil. Reduce the heat and simmer for about 45 minutes, or until the pork is tender.

4

Season with salt and pepper, and leave to cool.

5

While that's cooking, make the pastry. Beat 1 egg together with the cider, olive oil, baking powder and salt in a large bowl. Gradually mix in the flour until you have a soft dough (you may not need all of the flour). Roll into two balls, wrap in cling film and leave to rest in the fridge for at least 30 minutes. 

6

Preheat the oven to 200C/400F/gas mark 6.When the filling is finished and the pastry has rested, dust a clean surface with flour and remove the pastry from the fridge. Roll out one ball to a 3mm thickness. Place the sheet over the dish and ease into place. Leave the edges overlapping and blind bake in the oven for 10 minutes until pastry is lightly golden.

7

Remove from the oven, trim off the excess pastry and then add the filling.

8

With the second ball of pastry, roll to 3mm thickness and place on top to create the lid. Beat the second egg and brush the pastry with it. Make a steam hole in the centre of the top.

9

Bake for 35-40 minutes, or until the pastry is crisp and golden-brown.

10

When cooked, remove from the oven and leave for 10-15 minutes, before serving with accompanying vegetables and mash potato.

CategoryCuisine

Ingredients

 175ml cider 175ml chicken stock 3 cooking apples 1 stick of celery 1 onion 500g pork shoulder 2 tbsp plain flour 6 large sage leaves (chopped) 2 free-range eggs (beaten) 125ml dry cider 125ml olive oil 1 tsp baking powder small pinch of salt 350-400g plain flour

Directions

1

First, start the filling. Heat the oil in a large pan over a medium-low heat. Add the onion and celery and cook gently for 8-10 minutes, until soft but not coloured. Remove the vegetables from the pan.

2

Increase the heat and cook the pork until brown (add extra oil for cooking if necessary). Put the onion and celery back in and sprinkle the 2 tbsp of flour over. Stir and cook for one minute.

3

Gradually add the cider and stock, stirring until the flour is absorbed. Then add the apples and sage and bring to the boil. Reduce the heat and simmer for about 45 minutes, or until the pork is tender.

4

Season with salt and pepper, and leave to cool.

5

While that's cooking, make the pastry. Beat 1 egg together with the cider, olive oil, baking powder and salt in a large bowl. Gradually mix in the flour until you have a soft dough (you may not need all of the flour). Roll into two balls, wrap in cling film and leave to rest in the fridge for at least 30 minutes. 

6

Preheat the oven to 200C/400F/gas mark 6.When the filling is finished and the pastry has rested, dust a clean surface with flour and remove the pastry from the fridge. Roll out one ball to a 3mm thickness. Place the sheet over the dish and ease into place. Leave the edges overlapping and blind bake in the oven for 10 minutes until pastry is lightly golden.

7

Remove from the oven, trim off the excess pastry and then add the filling.

8

With the second ball of pastry, roll to 3mm thickness and place on top to create the lid. Beat the second egg and brush the pastry with it. Make a steam hole in the centre of the top.

9

Bake for 35-40 minutes, or until the pastry is crisp and golden-brown.

10

When cooked, remove from the oven and leave for 10-15 minutes, before serving with accompanying vegetables and mash potato.

Somerset pork, apple and cider pie