Pork, cider and leek pie

Meat

Ingredients

To cook the pork hocks Ingredients:

2 pork hocks

2 carrots

1 onion

2 bay leaves

6 peppercorns

2 cloves garlic

 

Pastry Ingredients:

80g butter

80g coconut oil (or lard if preferred)

200ml water

500g plain flour

1 tsp salt

1 egg (plus one extra for an egg wash)

 

Filling ingredients:

1 large leek

2 cloves garlic

Olive oil

2 apples

½ cup flour

Meat from hocks (approx. 500g)

250ml cider

250ml stock from cooking hocks (topped up with water if required)

2 tbsp cream

Juice of ½ lemon

Flat leaf parsley

Salt & Pepper

 

Method

Preheat the oven to 180 degrees. Roughly chop the carrots, onion and garlic and place into a roasting dish with the pork hocks. Fill the roasting dish halfway up with water, and cover with tin foil. Place in the oven and cook for 2-3 hours until the hocks are tender and the meat is coming away from the bone. Remove the meat from the bones and set aside. Strain the liquid left from cooking the hocks and leave to cool in the fridge. Once cold remove the layer of fat from the top

 

Put the butter and coconut oil in a pot with the water and bring to the boil. Place the flour, egg and salt in a bowl and add the boiling water/butter. Mix together with a butter knife until it comes together. Knead the pastry on a floured bench until it comes together smoothly. Leave in a bowl to rest, covered with a tea towel and continue on with making the pie filling

 

Slice the leeks and finely chop the garlic. Peel, core and chop the apples into cubes

Heat a pot and add a splash of olive oil, sautee the leeks and garlic until softened, add the apples. Add the flour and continue to cook for a minute before adding the apple cider. Add the stock and continue to cook on a low heat for a few minutes until thickened. Finely chop the parsley and add to the filling with the lemon juice, salt & pepper to taste and lastly cream. Set aside to cool while preparing pastry case. Have a 23cm springform tin ready to make pie in

Cut 1/3 of the pastry, wrap up and set aside for the top of the pie

Roll the other 2/3 of the pastry out on a floured bench to approx. 30cm in diameter and then place it into the spring form tin. Press into the bottom edges of the tin to make a sharp right angle, all the excess pastry to overlap over the tin. Rest the pastry in the fridge for 30 minutes. Pre heat the oven to 200 degrees. Once the pastry case has rested add the filling and then roll the remaining pastry out into a 23cm round. Place the top on the pie and crimp the overlap and the top together

Make a small hole in the centre of the pie to allow steam to escape, egg wash the pastry and bake in the oven for about an hour until the pastry is deep golden brown

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