Pork and Apple Pasty Recipe
A delicious pasty recipe which uses pork, apple and sage for a burst of flavour in a shortcrust pastry case.
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INGREDIENTS
| 200g / 7oz of good quality pork (see Cook's Notes) |
| 500g / 1lb 2oz pack of ready to roll shortcrust pastry (see Cook's Notes) |
| 1 medium sized cooking apple |
| Half a medium onion |
| Half a sweet red pepper |
| 2 new potatoes |
| 4 sage leaves or 1 teaspoon of dried sage |
| 4 tablespoons of red wine or water |
| 1 level tablespoon of cornflour (or plain flour) |
| 1 tablespoon of vegetable / olive oil |
| 2 tablespoons of milk |
| Small amount of flour for rolling out pastry |
| Salt and pepper to taste |
PREPARATION TIME
: 10 minutesCOOKING TIME
: 20 minutesDIFFICULTY LEVEL
: MediumFREEZE
? Yes but best freshSERVINGS
: FourCOOKING EQUIPMENT
: Frying pan (skillet) and oven tray, rolling pin, greaseproof paper
Some of the ingredients for Pork and Apple Pasty
PREPARATION
Peel, top and tail and finely chop the onion. Peel and chop the potatoes into small cubes. Remove the pith and seeds from the sweet red pepper and chop into small pieces. Chop the apple into small cubes. Chop the pork into small cubes.Turn the oven to 180°C / 350°F / Gas Mark 4 (170°C for fan assisted ovens).
COOK'S NOTES FOR PORK AND APPLE PASTY
Our recipe uses ready made shortcrust pastry, but make your own if you want. Full instructions including our step by step amateur video for making perfect shortcrust pastry can be found here.We used lean pork loin for the meat in this pasty, however minced pork would be a cheaper alternative which would be a great substitute.
When we first cooked this recipe we found that it was a bit on the dry side. So, we added a few tablespoons of red wine (white wine or water will also do fine) and a small amount of cornflour. This worked well, providing a small amount of gravy without making the pasty soggy. Plain flour can be substituted for the cornflour if that's what is in your store cupboard.
On our first attempt at cooking this pasty we placed the baking tray in the top of the oven, normally we would place it the middle. We found that doing this resulted in uneven cooking of the pastry so we thoroughly recommend placing the baking tray in the middle of the oven.
Recipe by David Marks.
RECIPE INSTRUCTIONS
STEP 1
Place a frying pan on a medium heat and add the vegetable oil. Add all the ingredients except the pastry, wine milk and cornflour. Fry, stirring frequently for eight minutes.Turn the heat to high, add the wine and stir well. Sprinkle the cornflour into the pan and stir it in well for a minute. Take the pan off the heat and leave it to one side.
STEP 2
Take a quarter of the ready made pastry and roll it out on a flat surface which has been lightly dusted with flour. The pastry should be about 5mm / ⅛ inch thick. Cut out a circle about 15cm / 6in wide - a small plate can be used to mark out the approximate circle. Place a small pile of the ingredients from the frying pan into the centre of the pastry and brush milk around the edges of the pastry. Do the same for the three remaining pasties
STEP 3
Draw up the edges of the pastry and crimp together at the top with your fingers - click the picture on the right to enlarge it and see more clearly. The pasty should be full up with just enough pastry free to crimp the edges together.Brush some milk onto the surface of the pasty to give it a light brown colour when cooked.
STEP 4
Line the baking tray with greaseproof paper, put the pasties on it and place in the middle of the oven (see Cook's Notes).The pasties will take about 20 minutes to cook through but keep your eye on them every few minutes - some ovens cook quicker than others. The pasties are cooked when the pastry is lightly browned.
