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Pork, apple and celery pie recipe

Pork, apple and celery pie recipe

9 ratings

See method

  • Serves 8
  • 10 mins to prepare and 25 mins to cook
  • 580 calories / serving

Ingredients

  • 50g butter
  • 1 red onion, diced
  • 1 stick celery, diced
  • 500g (1lb) sausagemeat (or sausages with the skins removed)
  • 1 eating apple, cored and diced
  • handful parsley, chopped
  • 500g block Jus-Rol Shortcrust Pastry
  • 1 medium egg, beaten, for glazing
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2405kj
    580kcal     29%

  • Fat

    43g 61%

  • Saturates

    18g 90%

  • Sugars

    4g 4%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 38.3g Protein 11.3g Fibre 2.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large pan, melt the butter, then add the onion and celery and cook until softened. Drain on paper towel and set aside to cool. In a bowl, combine the cooled vegetable mixture with the sausage meat, apple and parsley. Season well.
  2. Cut a third off the pastry block and set aside. Roll out the bigger piece until large enough to cut a 28cm (11in) disc from it. Put the pastry disc on a baking tray lined with nonstick baking paper. Cover the pastry with the sausage meat mixture, leaving a 2·5cm (1in) border. Roll out the remaining piece of pastry until large enough to cut a 20cm (8in) disc from it. Place the disc over the filling.
  3. Brush the base border with beaten egg, then bring it up over the the lid, pinching the edges to seal. Make a couple of small slits in the middle of the pastry lid (this will allow the steam to escape), and brush all over with the beaten egg. Bake in the oven for 25 minutes, until cooked through and golden.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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