Pork and Apple Pie (English with Puff Pastry)

This Pork and Apple Pie features pork shoulder cooked in a cider and whole grain mustard gravy under a golden puff pastry lid. Savoury pies really are comfort food heaven for Brits, this pork and apple pie is no exception.

1 Tbsp. cooking oil
pork shoulder (400 g)
onion (100 g)
dry cider (330 mL)
1 Tbsp. wholegrain mustard
4 leaves sage
chicken stock (250 mL)
1 apple
4 Tbsp. sour cream

Pastry:
1 pkg puff pastry
1 egg yolk, beaten with 1 tsp. water, for glaze

Cut the pork into 1.5 cm cubes.

Peel and top and tail the onion, then cut it into quarters break it down to individual "leaves".

Heat 1 Tbsp. of flavourless cooking oil in a pan over a medium-high heat.

Season the pork with salt.

Batch cook the pork in the hot oil until nicely browned on all sides and set aside.

Add the onion leaves to the hot pan and cook until translucent.

Remove the onions and set aside with the pork.

Return the heat to high and add the cider to the pan to deglaze and allow to reduce by two thirds.

Scrape the pan as you go to remove the bits of pork stuck to the base, this should take around 10 minutes.

Reduce the heat under the pan to low.

Return the pork and onion mixture to the mix.

Add the wholegrain mustard, sage and chicken stock.

Place a lid on the pan and cook gently for 45 minutes.

Remove from the heat and allow to cool to room temperature.

Peel and core the apples and cut into 16 wedges.

Stir the sour cream and apples into the mix.

Transfer the pie filling to a 25x15x5 cm pie dish and place a pie funnel in the middle.

Roll the puff pastry out so that it is 3-5mm thick.

When the pie filling is at room temperature cut thin strips of pastry about 5 mm wide and stick to the edges of the pie dish with beaten egg.

Layover the top sheet of puff pastry cutting a hole for the pie funnel and crimp the edges between thumb and forefinger.

Brush the pastry with beaten egg.

Bake in the oven for 45 minutes at 350°F (180°C/160°C fan, Gas Mark 4).