Pork, Apple And Prune Pie

Pork, Apple And Prune Pie

by Linda Tubby

Comforting and warming, this seasonal and delicious homemade pie is the perfect dish for a cosy autumnal supper

Preparation: 15 minutes plus chilling

Cooking Time: 1 hour

Make in a tin or enamel pie dish approx. 25cm diameter including the rim and 2-3 cm deep

INGREDIENTS

  • 700g free range boneless pork shoulder steaks each cut into 8 pieces, no need to trim
  • 3 cloves garlic, crushed 1⁄2 tsp juniper berries, crushed
  • 4 tbsp rapeseed oil
  • 4 tbsp calvados or brandy
  • Large knob of butter
  • 2 eating apples cored and each cut into 16 pieces
  • 100g ready to eat prunes
  • 30g pine nuts, toasted
  • Sea salt crystals and freshly ground black pepper
  • 500g bought shortcrust pastry
  • 1 egg beaten with 1tbsp cold water

METHOD

  1. Pre heat the oven to 180°C, 160° Fan, Gas 4. Put the pork, garlic, juniper and 1 tbsp oil in a bowl, season and mix. Heat 2 tbsp oil in a flameproof casserole and fry the pork in two batches until brown on both sides, transfer to a plate. Add all the pork back into the pan and add the calvados and 100ml water. When it begins to bubble cover and put in the oven for 20 minutes.
  2. Meanwhile heat the rest of the oil in a frying pan and add the butter and the apple pieces and fry for about 1 minute per side. Add to the pork along with the prunes and put back in the oven for 15 minutes. Add the pine nuts and leave covered to cool then chill completely.
  3. Heat the oven to 200°C, 170° Fan, Gas 6. Cut the pastry in half and roll one piece at a time to about 3mm thickness and about 1.5cm larger all around than the tin. Brush the rims of the tin with egg glaze and line with pastry. Add the pork mixture and egg glaze the pastry rim. Roll out the other piece of pastry and cover the pork, trim away excess pastry with a knife and crimp the edges with the end of a wooden spoon. Slash the pastry in places so the steam can escape. Chill for 10 minutes. Paint on the egg glaze all over and bake for 25 minutes until golden.

Recipe & food styling: Linda Tubby/Narratives

Photographer: Linda Edwards /Narratives