As British Pie Week approaches, Food editor Louise Cummings picks out some mouth-watering recipes for perfect piesPork, apple and creamy mustard pie
500g Jus-Rol All Butter Shortcrust Pastry – thawed (use standard shortcrust if you can’t find all-butter)
2 large onions, sliced
500g leg of British pork, cubed
200g Bramley apples peeled, halved and thickly sliced
50g butter
3 rounded tsp of wholegrain mustard
1 teaspoon flour
250ml cider or vegetable stock
100ml single cream
Small bunch of fresh sage
Beaten egg to glaze
Salt and pepper to taste
Poppy seeds to decorate (if desired)
Pre-heat the oven to 200°C (180°C if fan assistedovens) 400°F/Gas 6.
Sauté onions in butter in large pan until tender. Add pork and seal on all sides. Stir in flour and cook for 1-2 minutes.
Gradually stir in cider or stock. Bring to the boil and simmer for 20 minutes. Stir in sage, mustard and cream, add apple, season dish with salt and pepper and then allow filling to cool.
Place filling in the dish of your choice. Roll out pastry large enough to cover pie dish with a little extra over. Cut strips from edge of pastry and use to cover rim of pie dish – which you have brushed with beaten egg, (this keeps pie lid in place), glaze with beaten egg.
Carefully place pastry over dish to form a lid. Press down edges and trim excess pastry, knock up edges.
Cut slits in top to allow steam to escape. Brush with beaten egg and sprinkle with poppy seeds to decorate.
Bake for 20-25 minutes or until pastry is golden brown.
Recipe courtesy of Jus Rol,www.jusrol.co.uk
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