Pie filled with pork, apple and onion. Most traditionally set in a trotter jelly.
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12 oz shortcrust pastry
1/2 oz butter
1 onion, peeled and chopped
2 rashers streaky bacon, chopped
1 lb pork belly, chopped
1 small cooking apple, peeled, cored and chopped
3 oz Cheddar cheese, diced
2 tbsp parsley, chopped
1 tsp sage, chopped
salt and black pepper
pinch mustard powder
1 egg, beaten
1 sprig sage, to garnish
On a lightly floured surface roll out the pastry. Divide in half and use one half to line a lightly greased 23cm pie dish.
In a skillet melt the butter and lightly saute the onion and the bacon. Add the pork and cook stirring for approximately 20 minutes. Allow to cool then stir in the apple, cheese and herbs. Season to taste with salt, pepper and mustard powder. Add some of the beaten egg to bind the mixture.
Preheat the oven to 220°C.
Spoon the pork mixture into the pie dish then cover with the remaining pastry. Firmly press together the edges. Make a steam hole.
Brush the pie with the remaining beaten egg and bake for 15 minutes. Reduce the heat to 180°C and bake for a further approximately 30 minutes or until golden brown.
Garnish with sage leaves. Serve hot or cold.
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