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Cheshire pork pie

This variation on a pork pie has a sweet combination of apples, sugar and nutmeg to complement the tender meat

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Ingredients (Serves 4-6)
  • 1kg/21⁄4lb pork loin or loin steaks, diced
  • 3 Cox’s eating apples, cored and sliced
  • 1 small onion, peeled and chopped
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 1 tsp sugar
  • 275ml/10fl oz white wine or a combination of white wine and vegetable stock
  • 500g/1lb 2oz Jus-Rol puff pastry, thawed if frozen

Method

Beaten egg to glaze Preheat the oven to 180°C, 350°F, Gas 4. In a deep pie dish, layer the pork, apples and onions, seasoning well with salt, pepper, nutmeg and sugar as you go. Pour over the wine or wine and stock.

Roll out the pastry slightly larger than the pie dish. Brush the dish rim with beaten egg, stick on the pastry trim to form a border, then brush this with beaten egg.

Top with the pastry lid, press the edges together firmly to seal, then make slits, steam holes, or even an open space in the top and brush the lid well with beaten egg. Bake in the oven for about 1 hour to ensure the meat is cooked – you may have to lay a piece of baking paper on top after about 30 minutes to prevent the pastry from browning too much.

Serve while still hot, with mixed vegetables.

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