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Pork & Apple Puff Pastry Pies

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Making individual pies will make your dinner guests feel special, particularly when they taste the deliciously sweet pork and apple filling.

How to cook & Ingredients

20 mins
40 mins
4

Ingredients 

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

Cooking Method

  • 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.

    1
  • 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.

    2
  • 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.

    3
  • 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.

    4
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