Recipe: Pork, apple and cider pies

By Donna Hay

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Pork, apple and cider pies. Photo / Chris Court
Pork, apple and cider pies. Photo / Chris Court

Serves 4

1 Tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
500g pork mince
2 Tbsp plain flour
1 cup chicken stock
1 cup cider
150g shredded red cabbage
2 Granny Smith apples, peeled and grated
1/4 cup chopped sage, plus 4 leaves, extra
4 sheets store-bought shortcrust pastry
2 sheets store-bought puff pastry
1 beaten egg, for glazing

1 Preheat oven to 200C.

2 Heat the oil in a large non-stick frying pan over high heat. Add the onion and garlic and cook for 5 minutes until softened. Add the mince and cook for 4-5 minutes, until browned. Add the flour and cook, stirring, for 1 minute. Add the stock, cider, cabbage, apple and sage and cook for 4-5 minutes or until thickened. Allow to cool.

3 Cut 4 x 16cm rounds from the shortcrust pastry and use to line 4 x 9 1/2cm lightly greased pie dishes. Spoon in the pork.

4 Cut 4 x 13cm rounds from the puff pastry and place on the top, pressing edges to seal. Trim the excess pastry and cut a slit in the top of the pies.

5 Brush with the egg, top with a sage leaf and bake for 25-30 minutes or until the pastry is cooked and golden.

Tips and tricks

* Substitute beef mince for the pork for a different flavour.

* Combining the different pastries in the pies gives a deliciously flaky puffed top, while the bottom will have a sturdy shortcrust base.

For more recipes by Donna Hay click here.

- NZ Herald

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