This takes a bit of patience to prepare. It’s not an easy dish, and you might need a few minutes or hours of your busy schedule just to be able to make this, but it’s something that is worth spending time for. Everyone will get to enjoy this dish, and your efforts won’t be wasted when you see how much they love it. Unlike our friend here, I don’t like apples and pork together. But I have to make an exception with this one.
The tastes of apples and pork really go well together, something that I truly didn’t expect. It’s a bit of hard work as it involves a bit of preparation, but it’s totally worth it.
Ingredients
2 tbsp Bertolli olive oil
2 1/2 tbsp Kerrygold butter
1 large onion, chopped
2 tbsp roughly chopped sage leaves
3 apples, peeled and cut into wedges
3 parsnips, peeled and chopped
800 g pork mince
3 tbsp plain Gold Medal flour
2 cups College Inn chicken stock
salt flakes and cracked black pepper
1 sheet frozen puff pastry, thawed
1 egg, whisked
Instructions
Preheat oven to 220°C/200°C fan-forced. Heat half the oil and butter in frying pan over high heat. Add onion, sage, apples and parsnips and cook for 6 to 8 minutes until just golden. Remove from pan and set aside.
Return pan to heat with remaining butter and oil. Add pork mince and brown for 4 minutes. Sprinkle over flour and continue to cook for a further 2 minutes. Add stock, salt and pepper and scrape bottom to remove any remnants from pan.
Return vegetables to pan, cover with pastry and brush with beaten egg. Place in oven for 25 minutes until pastry is puffed and golden.
Serve pie with green salad.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with salad or steamed veggies.
Thank you to Food To Love for this wonderful recipe.
