Fidget pork, apple and cider pie
A hot-water lard crust pie filled with pork, bacon, apple and cider.
Active time40 min
Cooking1 h
Total3 h 30 minResting : 1 h 30 min
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Ingredients
- 4 sage leaves
- 1 large potato
- 225 g onions
- 225 g apples
- 1 egg
- 100 g raw unsmoked bacon
- 500 g raw minced pork
- 125 ml medium English cider
- 210 ml water
- 500 g wheat flour
- 2 tsp salt
- 1 tbsp brown sugar
- ¼ tsp ground mace
- 140 g lard
Preparation
Combine the flour and 1 tsp salt in a bowl. Heat the lard and water until the fat melts and the liquid simmers. Carefully pour into the flour and stir with a wooden spoon. Bring together, knead briefly and cover while making the filling.
210 ml water500 g wheat flour2 tsp salt140 g lard- mixing bowl
- saucepan
- spoon
- clean cloth
Peel the onion and apple, then core the apple. Wash the sage. Preheat the oven to 200 °C. Chop the bacon and sage. Peel the potato and grate it with the already peeled onion and apple. Mix pork, cider, 1 tsp remaining salt, sage, mace and sugar, then the bacon and grated vegetables. Line a springform tin with baking paper. Roll two-thirds of the pastry between baking paper sheets to line the tin and add the filling. Roll the rest for a lid. Moisten the edges with water, cover and seal. Beat the egg and brush with the required amount.
4 sage leaves1 large potato225 g onions225 g apples1 egg100 g raw unsmoked bacon500 g raw minced pork125 ml medium English cider1 tbsp brown sugar¼ tsp ground mace- oven
- knife
- chopping board
- grater
- mixing bowl
- baking paper
- rolling pin
- springform tin
- pastry brush
Bake for 60 min, until the pastry is golden and the filling cooked. Turn off the oven and leave the pie inside for 30 min. Remove with oven gloves and cool for another 60 min before serving.
- oven
- springform tin
- oven gloves
Allergens
- Eggs
- Gluten
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.