Some people enjoy sipping a glass while cooking. This recipe is the perfect one to do so, as cider is part of the ingredient list and you won’t be using all of it for the dish…
Also, decorating the top of the pie resorts to our artistic gifts and some of us might find the cider to be helping a great deal when it comes to being creative !
1 medium onion
2 celery sticks
500g pork shoulder
2 table spoons plain flour
175ml dry cider
175ml chicken stock
1 parsnip ( because it was feeling lonely in my vegetable drawer )
Sage, salt and pepper
Dice the meat and remove any extra fat.
Cook gently the onion and celery in a large pan until soft but not coloured.
Remove from the pan, increase the heat to brown well the pork on all sides.
Put back the oinions and celery with the pork in the pan. Sprinkle the flour, stir and cook for 1 minute.
Gradually add the cider and stock, making sure the flour is absorbed. Add the apple, parsnip and sage.
Bring to the boil, reduce the heat and simmer for about 45 minutes. The meat should be tendrer. Leave to cool.
1 medium egg
125ml dry cider
125ml olive oil
350g plain flour
1 table spoon baking powder
Pinch of salt
Beat the egg in a large bowl with the cider and olive oil. Add baking powder and salt, and slowly mix in the flour until you have a very smooth and soft dough. You might have to adjust the amount of floor use to the texture you get. Wrap your dough in cling film and let it reste in the fridge. ( approx 30 minutes )
Then on a lightly floures surface, roll out the pastry. Dampen the rim of the pie so that the dough can stick better.
Cover the meat preparation with the dough.
Now let the child inside express himself as you can use the excess of dough to create nice patterns on the pie.
Don’t forget to punch little holes in the pie to allow the steam off during the cooking.
Brushing the pie with a beaten egg will give it an appealing glow.
Enjoy with a salad on the side.
As always the dish tends to get even tastier the day after it was cooked.