📝 About This Recipe
This magnificent savory pie is a celebration of the British harvest, marrying succulent chunks of slow-cooked pork shoulder with the tart sweetness of Bramley apples. Encased in a rich, buttery shortcrust pastry, the filling is elevated by fresh sage and a hint of dry cider to create a deeply comforting, rustic masterpiece. It is the quintessential British 'comfort in a dish,' offering a perfect balance of savory meat, bright fruit, and golden, flaky pastry.
🥗 Ingredients
The Filling
- 800 grams Pork shoulder (cut into 2cm cubes, excess fat trimmed)
- 2 large Bramley or Granny Smith apples (peeled, cored, and sliced into thick wedges)
- 2 medium Yellow onions (finely sliced)
- 2 Garlic cloves (minced)
- 1 tablespoon Fresh sage leaves (finely chopped)
- 250 ml Dry English cider (a good quality crisp cider)
- 200 ml Chicken or pork stock (high quality)
- 2 tablespoons Plain flour (for thickening)
- 30 grams Butter (unsalted)
- 1 tablespoon Vegetable oil (for searing)
- 1 teaspoon Salt and black pepper (to taste)
The Pastry
- 400 grams Plain flour (plus extra for dusting)
- 200 grams Unsalted butter (cold and cubed)
- 1 large Egg yolk (to bind)
- 2-3 tablespoons Ice-cold water
- 1 Beaten egg (for the egg wash)
👨🍳 Instructions
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1
Start by preparing the pastry: Rub the cold cubed butter into the 400g of flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolk and enough ice water to bring the dough together. Wrap in cling film and chill for at least 30 minutes.
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2
Preheat your oven to 180°C (350°F/Gas 4). Season the pork cubes generously with salt and pepper.
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3
Heat the vegetable oil in a large heavy-based pan over medium-high heat. Brown the pork in batches until golden on all sides, then remove and set aside on a plate.
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4
In the same pan, melt the butter. Add the sliced onions and cook gently for 8-10 minutes until soft and translucent, but not overly browned.
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5
Stir in the minced garlic and chopped sage, cooking for another minute until fragrant. Sprinkle the 2 tablespoons of flour over the onions and stir well to cook out the raw flour taste for about 2 minutes.
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6
Slowly pour in the cider while whisking or stirring constantly to prevent lumps, followed by the stock. Bring to a gentle simmer.
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7
Return the browned pork to the pan. Cover and simmer on low heat for 45 minutes, or until the pork is tender. In the last 5 minutes of cooking, stir in the sliced apples so they soften slightly but retain their shape.
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8
Transfer the filling to a large pie dish (approx. 24cm) and allow it to cool slightly. This prevents the pastry from melting when you top the pie.
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9
On a lightly floured surface, roll out the chilled pastry to a thickness of about 3-5mm. It should be slightly wider than your pie dish.
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10
Cut a few thin strips of pastry and press them onto the rim of the pie dish dampened with a little water; this helps the lid stick. Place the pastry lid over the filling.
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11
Trim the edges, press down with a fork or crimp with your fingers to seal, and cut a small cross in the center to allow steam to escape.
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12
Brush the entire top with the beaten egg wash for a professional, golden-brown finish.
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13
Bake in the center of the oven for 30-35 minutes until the pastry is crisp and deep golden, and the filling is bubbling.
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14
Remove from the oven and let it rest for 5-10 minutes before serving to allow the sauce to settle.
💡 Chef's Tips
Use a 'cooking' apple like Bramley for the best texture; they break down into a lovely fluffiness that thickens the sauce. Ensure your butter and water for the pastry are ice-cold to achieve a truly flaky crust. Don't over-mix the pastry dough; stop as soon as it comes together to avoid a tough, chewy crust. If you prefer a deeper flavor, add a teaspoon of wholegrain mustard to the sauce before adding the pork back in. If the pastry edges brown too quickly in the oven, cover them loosely with a ring of tin foil.
🍽️ Serving Suggestions
Serve with a generous portion of creamy mashed potatoes to soak up the cider gravy. A side of buttered savoy cabbage or steamed seasonal greens provides a fresh, crunchy contrast. Pair with a glass of the same dry cider used in the recipe for a perfect flavor match. A dollop of English mustard on the side adds a lovely heat that cuts through the richness of the pork. For a true feast, serve with honey-roasted carrots and parsnips.