Pork, apple and currant Pie
Last night I did a roast leg of pork and of course that meant we had quite a deal of leftover pork today (even after making individual pork and apple pies). So, still being in a pie mood (who isn’t?), I made a family sized pie for dinner.
400g plain flour
Salt & pepper
Melt lard and butter in the water and milk. Combine and knead well. Divide off one third and set aside (for lid). Roll out remaining pastry, and place in a spring form tin, working up the sides a bit.
1 onion, diced
2 cloves of garlic, finely diced
3 mushrooms, diced
1 large granny smith apple, diced
½ teaspoon of mace
½ teaspoon of nutmeg
a good amount of cracked black pepper
a good splash of sherry
a couple of shakes of Worcestershire sauce
a couple of handfuls of currants
about 300-400g of diced roast pork
¼ cup plain flour
½ cup of water
Sauté the onions, garlic, mushrooms and apple in a little butter.
Add the remaining ingredients (except flour and water) and cook for 10-15 mins.
Dissolve the flour in the water, then add to the pot and stir well. Turn off heat and place in pie shell.
Now roll out the lid, press it in to the sides of the pie, brush with egg and bake at 180ºC for 30 mins.
Remove the sides of the spring form tin, brush the exposed sides and lid with egg and return to oven for a further 15 mins.
Allow to cool for 10-15 mins before cutting (it’ll still be quite hot, but the filling is less likely to ooze).
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