Save to your scrapbook
Pork and apple pies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g plain flour, plus extra for dusting
150g unsalted butter, cubed and chilled
100g lard, cubed and chilled
12 quail’s eggs
15g unsalted butter
1 large bramley apple, peeled, cored and chopped into chunks
1 pork loin steak, trimmed of fat and finely chopped
70g diced pancetta
2 tbsp finely chopped chives
2 tbsp finely chopped parsley
3 salad onions, finely chopped
¼ tsp chilli flakes
1 egg, lightly beaten
1. For the pastry, put the flour and a pinch of salt in a bowl. Rub in the butter and lard with your fingertips until it resembles breadcrumbs. Add 3-4 tbsp cold water gradually, stirring until the dough comes together. Cut off one third and shape both pieces of pastry into balls. Wrap in clingfilm and chill for 45 minutes.
2. Meanwhile, preheat the oven to 200°C, gas mark 6. Soft-boil the quail’s eggs according to pack instructions; set aside. Heat the butter in a saucepan and sweat the apple for 5 minutes till soft. Combine in a bowl with the pork, pancetta, herbs, salad onions and chilli flakes. Add half the beaten egg; reserve the rest for glazing.
3. On a lightly floured surface, roll out the larger pastry ball to 3mm thick and cut out 12 x 10cm rounds to fit a 12-hole muffin tin. Roll out the smaller pastry ball to 3mm thick and cut out 12 slightly smaller rounds to use as lids. Line the muffin holes with the larger rounds. Half fill each with the pork mixture, top with a quail’s egg, then fi ll with more mixture.
4. Brush the edges of each pie with egg and place a lid on top, pressing the edges together. Make a small hole in the top of each pie and brush with egg.
5. Bake for 20 minutes, then reduce the oven to 160°C, gas mark 3 and cook for 25-30 minutes until golden and the filling is cooked. Leave for 5 minutes, then transfer to a wire rack to cool.
Typical values per serving:
This recipe was first published in October 2011.