Chicken Stock
Making your own chicken stock is cheap and easy and is a great way to extract all of the goodness from a whole chicken.
Pork, Apple and Sage Pie
This addictive pork, apple and sage filling can be used to make small pies in a muffin tin or pie maker, or a large pie in an oven dish.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 500g pork, diced
- ¼ cup plain flour
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 granny smith apples, chopped
- 5 sage leaves, chopped
- 2 teaspoons wholegrain mustard
- 1/3 cup apple cider vinegar
- 1 potato, peeled, cubed
- 2 teaspoons butter
- 1 tablespoon cornflour
- ½ cup chicken stock
- ½ cup cream
- Puff pastry (amount depends on how you are cooking the pies)
Method
- Toss pork in flour. Season with salt and pepper.
- Heat oil in large frypan over medium heat. Add pork and cook until browned. Remove from pan.
- Add onion to frypan and cook until tender. Add apples, sage, mustard, vinegar and potato. Bring to a simmer. Add butter and cornflour and stir until sauce in thickened. Pour in stock and cream and simmer until potatoes are tender. Stir the pork through the mixture.
- Season. Cover and allow mixture to cool.
- To make pies in a pie maker, follow the cooking instructions in your pie maker manual.
- To make the pies in muffin tins, cut rounds of thawed puff pastry and push them into greased muffin tins. Spoon in the filling and either top with a pastry lid, strips of pastry or leave open. Bake in 180ºC oven for 30 minutes until the pastry is puffed and golden.
- To make a large pie, use a pie or oven dish. If you wish, cover the bottom and sides of the dish with puff pastry, or you may wish to only have pastry on the top of the pie. Spoon the filling into the dish and top with a pastry lid. Brush the pastry with an egg-wash and bake in 180ºC oven for 30 minutes until the pastry is puffed and golden.