[vc_row][vc_column][vc_column_text]It is moving into pie season. This pork, leek and apple pie is a tasty entree for heartier pies to come. We use All Natural Meat Co natural pork.
Pork, Leek & Apple pot pies
Yields: 4 pies
- ¼ cup olive oil
- 2 tablespoons butter
- 1 kg pork scotch fillet, trimmed and diced
- ¼ cup plain flour
- 2 carrots, diced
- 2 leeks, trimmed, white part only thinly sliced
- 1 Granny Smith apples, peeled, cored and diced
- 2 tablespoons wholegrain mustard
- 1 ½ cups salt reduced chicken stock
- ½ cup light thickened cream
- 2 tablespoons finely chopped sage
- 4 sheets frozen ready rolled butter puff pastry, partially thawed
- 1 egg, whisked
- Tomato chutney and fried sage leaves, to serve (optional)
Preheat oven to 180˚C/160˚C fan-forced.
Heat 1 ½ tablespoons oil and 1 tablespoon butter in a large frying pan over medium heat. Lightly coat pork with flour, shaking off excess. Cook pork, in batches, until evenly browned. Transfer to a plate. Set aside.
Add remaining oil and butter to pan. When butter has melted, add carrots, leeks and apple. Cook for 10 minutes or until softened. Stir mustard, stock, and cream into vegetables. Return pork to pan and bring to the boil. Season with salt and pepper. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until pork is tender. Stir in sage and set aside to cool.
Spoon pork mixture into 4 x 1 ½ cup capacity heatproof bowls. Cut 4 x 15cm rounds (see note) from pastry and place over bowls. Cut a small cross in the middle of pastry to allow steam to escape from pies. Brush egg over pastry. Place bowls onto a baking tray. Bake for 25-30 minutes or until pastry is golden and crisp. Serve with tomato chutney and fried sage leaves if liked.
- Preparation time: 20 minutes
- Cook time: 1 hour and 20 minutes