Pork and apple pies
500g (18oz) shortcrust pastry
1 large onion, peeled and chopped
2 sticks celery – washed and halved lengthways then sliced
2 tbsp vegetable oil
500g (18oz) diced pork shoulder
2 tbsp flour
300ml (10fl oz) cider
3 medium cooking apples, peeled, cored and sliced thickly
Small bunch fresh sage leaves – roughly chopped
Salt and black pepper to season
Beaten egg to glaze
1. Make the filling by gently sautéing the onion and celery in the oil in a large pan until tender – this may take 8-10 minutes. Then raise the heat, add the diced pork to the pan and brown on all sides, stirring frequently.
2. Stir in the flour and cook for a minute, then gradually stir in the cider, the prepared apples and half the sage. Bring to the boil then simmer for 45 minutes to 1 hour until the pork is tender. Stir the pan occasionally and when cooked season to taste and finally stir in the remaining sage, and 1-2 tsp mustard. Allow to cool thoroughly.
3. Preheat oven to 200ºC/R6. Divide the cooled filling between 5-6 individual pie dishes (depending on size).
4. Cut the pastry block into 5 or 6 pieces and roll each one out large enough to cover one dish with some overhang around the sides. Brush the dish rims with beaten egg and place the pastry pieces on top pressing well against the sides to form a seal. Make a small hole in the centre to allow the steam to escape, brush the tops with beaten egg, into which you have stirred a further teaspoon of wholegrain mustard, and bake for 18-20 minutes until pastry is golden brown. Serve hot.