British Pie Week Recipe: Individual Pork, Cider, Sage and Apple Pies

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This quintessentially English pie recipe is perfect for big family gatherings...

British Pie Week Recipe: Individual Pork, Cider, Sage and Apple Pies
It's officially British Pie Week 2013 (4-10 March) so to celebrate we're going to be bringing you a whole host of tasty pie recipes - sweet and savoury - that you can whip up in your spare time.

This tasty combination of pork and cider has a little kick courtesy of the mustard used in the glaze. Take your time on this one to make sure that every element is perfectly cooked and well seasoned...

Pork, Cider, Sage and Apple Pies

Makes: 5-6 individual pies

Prep time: 1 hour

Total time: 1 1/2 hrs

Equipment: Rolling pin, 5-6 individual pie dishes, large saucepan


500g Jus Rol Shortcrust Pastry
1 large onion, peeled and chopped
2 sticks celery – washed and halved lengthways then sliced
2 tbsp. vegetable oil
500g diced pork shoulder
2tbsp. flour
300ml cider
3 medium cooking apples, peeled, cored and sliced thickly
Small bunch fresh sage leaves – roughly chopped
Salt and black pepper to season
Wholegrain mustard
Beaten egg to glaze


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.

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.

Preheat oven to 200ºC (180ºC for fan assisted) Gas Mark 6. Divide the cooled filling between 5-6 individual pie dishes (depending on size).

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.

For more info on Jus Rol pastry, click here.

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