Pork & Apple Pie

Chilly grey weather means PIE!

Actually, what happened was that I had pork shoulder in the fridge, and no desire to make chili. (Makes a change!) So I improvised, rummaged in the fridge, found some things, and made up a pie.

500g diced pork shoulder
2 large carrots
1 large onion
1 medium Bramley apple
2 sprigs thyme
1 sprig rosemary
1 pint ham stock (I used a cube -feel free to use homemade pork stock if you have it!)
couple tbls flour
salt & pepper
1 package pastry for pie crust (or make your own, if so inclined). I used shortcrust but puff would be good too.

* Peel and chop carrots into large chunks
* Peel, core and chop apple into small dice

* Peel and chop onion
* Sort diced pork and cut into same-sized chunks
* Pop the flour, salt and pepper into a big ziploc bag (or similar). Add the pork and shake it all about to coat the pork thoroughly.

* In a large saucepan with a fitting lid, heat a little oil and fry the pork – in batches if necessary – until browned on all sides. Remove from pan and set aside.

* Add a little more oil to the pan if required and fry the onion til translucent.
* Add the apple and carrots and fry a couple more minutes
* Add in the pork and stock and stir well.

* Lay the herb sprigs on the top, put the lid on the saucepan and turn down the heat.
* Let simmer for half an hour, then take out the herbs and stir well.
* Continue to simmer for another 1.5 hours or so, stirring every so often to make sure nothing burns.
* At this point you can a) nom this as a stew, b) let cool and freeze portions, c) make a PIE!

To pie-ficate:
* Put the nommy meat mixture in a pie dish
* Cover with a pastry lid
* Cook accordingly (usually about 25 mins at 190C or so)

Pie, but not as we know it.

OK so it looks like hell, but you know what? It was delicious.

I also had pastry left over, so I made a couple of little ham and gruyere pockets. Perfect.



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