Pork and apple pie recipe

26 ratings Rate
  • Serves 15
  • 40 mins to prepare and 1 hr to cook
  • 485 calories / serving
  • Freezable
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Pork and apple pie HERO

Preheat the oven to gas 5, 190°C, fan 170°C. Lightly grease a 9-inch round tin.

On a lightly floured work surface, unroll 1 pack of pastry and roll out a little larger than the tin so that it lines the base and comes three quarters of the way up the side of the cake tin. Press into the corners of the tin and up against the sides, easing out any pleats of pastry. Chill while making the filling.

Using kitchen scissors, snip the bacon into small pieces. Heat the butter in a frying pan and fry for 3-4 minutes until cooked. Add the onions and cook until transparent, but not browned. Tip this into a mixing bowl. Coarsely grate the unpeeled apples into the onion mixture (discarding the cores) and stir in the herbs. Add the sausagemeat, and using your hands, squeeze the mixture together well. Place inside the pastry case.

Unroll the second sheet of pastry and cut to fit the top of the pie. Put in place and press around the edge to seal. Trim the edge.

Re-roll the pastry trimmings and cut out letters to decorate the top. Brush with the beaten egg and bake for 1 hour until golden brown. Serve the pie warm or, better still, cold.

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  • Ingredients

  • 2 x 375g packs shortcrust pastry
  • 300g (10oz) streaky bacon dry cure
  • 15g (½oz) butter
  • 2 onions, finely chopped
  • 2 small Braeburn apples
  • 1tsp mixed dried herbs, or 3tsp fresh thyme leaves
  • 750g (1½lb) best quality sausagemeat (or squeeze the meat out of your favourite sausages)
  • 1 egg, beaten
  • pinch of salt
  • Energy 2020kj 485kcal 24%
  • Fat 36g 51%
  • Saturates 14g 70%
  • Sugars 3g 3%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 30.8g Protein 12g Fibre 2.2g


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