Pork, Apple & Creamy Mustard Pie

chef hat
Easy
tray
4 Pies
clock
20 minutes bake time

Find out how to make a pork, apple and creamy mustard pie with this recipe – made with Jus-Rol’s all butter shortcrust pastry and wholegrain mustard.


Ingredients

  • Small check mark in a circle icon 500g Jus-Rol™ All butter shortcrust pastry thawed
  • Small check mark in a circle icon 2 large onions
  • Small check mark in a circle icon 25g butter
  • Small check mark in a circle icon 1tbsp oil
  • Small check mark in a circle icon 500g pork tenderloin cut into medium cubes
  • Small check mark in a circle icon 500g cooking apples peeled, cored & cut into chunks
  • Small check mark in a circle icon 500ml medium cider -plus a little more if necessary or use water
  • Small check mark in a circle icon 2tsp wholegrain mustard
  • Small check mark in a circle icon 1tbsp flour
  • Small check mark in a circle icon A good bunch of fresh sage leaves
Equipment required
  • Large pan
  • Slotted Spoon
  • 4x 12cm pie dishes
  • Rolling Pin

Method

  1. Heat butter and oil in a large pan and sauté the onions until just transparent.
  2. Add the apples to the pan with the chopped sage and continue cooking, stirring all the while, for a further 5-8 minutes. Remove from the pan with a slotted spoon and then add the pork to the pan and brown quickly on all sides.
  3. Stir in the flour and then add the cider, bring to the boil, stirring continuously.
  4. Return the apple mixture to the pan along with the mustard and simmer, covered for 20 minutes until pork is tender Allow to cool.
  5. Heat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
  6. Place cooled filling in 4 individual pie dishes. Roll out pastry and use to top pie dish – see shortcrust pastry pie lids step by step.
  7. Bake for approx. 20 minutes until pastry is golden brown. If necessary add a little more cider or water at point 4 to give a good, moist sauce to fill.