
Pork, Apple & Creamy Mustard Pie
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.
Quick Stats
Easy
4 pies
20 minutes bake time
Pork, Apple & Creamy Mustard Pie
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
- 500g Jus-Rol™ All butter shortcrust pastry thawed
- 2 large onions
- 25g butter
- 1 tbsp oil
- 500g pork tenderloin cut into medium cubes
- 500g cooking apples peeled, cored & cut into chunks
- 500ml medium cider -plus a little more if necessary or use water
- 2 tsp wholegrain mustard
- 1 tbsp flour
- A good bunch of fresh sage leaves
Equipment required
- Large pan
- Slotted Spoon
- 4x 12cm pie dishes
- Rolling Pin
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Make Shortcrust Pie Tops
How to Make Shortcrust Pie Tops
- For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. Roll out pastry large enough to cover the dish and with some to spare. Cut a strip slightly wider than the dish rim from the sides of the rolled pastry.
- Brush dish rim with beaten egg or water.
- Place pastry strip on rim and press firmly down, continue with further strips until all rim covered.
- Brush Pastry rim with beaten egg or water.
- Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Shortcrust Pastry’ section) and gently unroll it over the pie dish.
- Press the pastry down onto the rim firmly all round.
- Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Retain the trimmings for decoration.
- Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round.
- Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown
- Continue until all edge is fluted.
- Make a small steam escape hole in centre of lid.
- Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual.
- To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter.
- Then use cutter to cut out a ‘leaf’ shape from the discs, you should achieve two from each disc.
- With the point of a sharp knife mark veins on the leaves.
- Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.
- Brush again with beaten egg and bake as directed in recipe.
Method
- Heat butter and oil in a large pan and sauté the onions until just transparent.
- 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.
- Stir in the flour and then add the cider, bring to the boil, stirring continuously.
- Return the apple mixture to the pan along with the mustard and simmer, covered for 20 minutes until pork is tender Allow to cool.
- Heat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 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.
- 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.