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Modern Scottish recipe: pork and apple puff pastry pies

The team at Quality Meat Scotland have shared this recipe pork and apple puff pastry pies.

40 mins
Published: February 26, 2021

Heat a tablespoon of oil in a large pan and lightly brown the apple pieces then remove and set aside.

Add a little more oil to the pan and cook the leeks and sage for 3 – 4 mins until softened.

Add the flour to the pan and cook for a couple of minutes then add half the cider, stirring until smooth before adding the remainder.

Bubble for 2 minutes then add the stock, pork and apple pieces. Cover and simmer gently for 10 – 15 mins.

Meanwhile, heat the oven to 220C/fan 200C/gas 7.

Roll out the pastry to the thickness of a pound coin and cut out four circles big enough to cover 4 small pie dishes.

Divide the pork mixture between the dishes and brush the rims with milk.

Lift the pastry on to the pies, trimming off any excess.

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Press down and crimp the edges with a fork then cut a couple of slits in the top of each to let the steam out.

Brush with milk and bake for 15-20 minutes, until the pastry is risen and golden brown.

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  • 350g cooked Specially Selected Pork, cubed
  • 2 tbsp olive oil
  • 2 apples, peeled, cored and cubed
  • 1 large leek, thinly sliced
  • 1 tbsp chopped sage
  • 2 tbsp plain flour, plus extra for dusting
  • 150ml dry cider
  • 250ml hot chicken stock
  • 500g pack all butter puff pastry
  • milk for brushing
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