Pork and Apple Pie with Sage
An elegant twist on the traditional pork pie featuring the sweetness of apple and the earthiness of sage, wrapped in flaky homemade pastry. This modern version elevates the classic dish for a sophisticated dining experience, perfect for dinner.
- Total
- 3 hr 30 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the pastry
- 300 grams plain flour
- 150 grams unsalted butter, chilled and cubed
- 60 milliliters cold water, ice cold
- 1 teaspoon salt
For the filling
- 500 grams pork mince
- 1 large apple (Granny Smith or similar), peeled, cored, and diced
- 10 grams fresh sage, finely chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon nutmeg
- 1 large egg, beaten for egg wash
- Prep
- 1 hr 30 min
- Marinate
- 30 min
- Cook
- 45 min
- Rest
- 15 min
About this recipe
Inspired by classic British pie traditions, this recipe blends the heartiness of pork with the unexpected sweetness of apple, highlighting the aromatic qualities of sage. It draws from traditional recipes while elevating them to create a refined dining experience, ideal for any special occasion or dinner party. The use of homemade pastry ensures that each bite is flaky and satisfying, while the unique filling balances savoury and sweet, making this dish stand out.
Method
-
Step 1: Prepare the pastry dough
In a mixing bowl, combine 300g plain flour and 1 tsp salt. Add 150g chilled and cubed unsalted butter. Using your fingers, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Gradually add 60ml ice-cold water, mixing until a cohesive dough forms. Do not overwork the dough. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Ensure the butter remains cold for flakiness. -
Step 2: Cook the filling
Heat a frying pan over medium heat. Add a splash of oil and sauté the chopped onion for 5 minutes until translucent. Add minced garlic and cook for an additional minute. Stir in 500g pork mince, cooking until browned (about 10 minutes). Drain excess fat. Add diced apple, 10g chopped sage, 1 tsp salt, 1 tsp black pepper, and 1 tsp nutmeg. Cook for another 5 minutes until the apples soften slightly. Remove from heat and allow to cool completely.
Make sure the pork reaches an internal temperature of at least 75°C. -
Step 3: Assemble the pie
Preheat the oven to 200°C (fan). On a floured surface, roll out 2/3 of the pastry to fit your baking dish (30cm x 20cm). Line the dish with the pastry, allowing excess to hang over the edges. Spoon the cooled filling into the lined dish. Roll out the remaining pastry to create a lid. Seal the edges by pressing with a fork and make a few slits in the top for steam vents. Brush the top with beaten egg.
Ensure the pastry edge is well-sealed to prevent leakage during baking. -
Step 4: Bake the pie
Bake in the preheated oven for 35-45 minutes or until the pastry is golden brown and crisp. The filling should be bubbling. Remove from the oven and allow the pie to rest for at least 15 minutes before serving.
Keep an eye on the pie to prevent over-browning; cover with foil if necessary.
Tips
- Serve with a side of mashed potatoes and a fresh green salad for a well-rounded meal.
- Substitute pork mince with chicken or turkey mince for a leaner option.
- Add a splash of cider to the filling for enhanced flavour.
- Use a mix of apples for a more complex taste profile.
Equipment
- Digital kitchen scale
- Mixing bowl
- Pastry board
- Rolling pin
- Sharp knife
- Frying pan
- Oven
- Baking dish (30cm x 20cm)
Serve it with
Sides
-
Mashed potatoes
The creamy texture of mashed potatoes complements the pie's flaky crust and rich filling.
-
Green salad with vinaigrette
The freshness and acidity of the salad balance the richness of the pie.
-
Steamed green beans
Adds a crisp texture and earthy flavour that pairs well with the pie.
Goes well with
-
Apple crumble
A classic dessert that ties in the apple theme and offers a comforting finish to the meal.
-
Butternut squash soup
A light soup to start, providing a warm and hearty introduction to the meal.
Drinks
-
Light apple cider
Echoes the flavours of the pie and offers a refreshing contrast.
-
Elderflower cordial
A non-alcoholic option that adds floral notes and sweetness to complement the pie.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
