1 x Riverview Farms Pork Roast with crackle (meat only), cut into 1.5cm pieces
2 x tbs unsalted butter
1 x onion, finely chopped
1 x fennel, trimmed & diced
2 x sprigs thyme, finely chopped
2 x cloves garlic, finely chopped
1 x tbs plain flour
1 x ½ cups chicken stock
2 x medium potatoes, peeled & diced
2 x apples, cored & diced
4 x sheets frozen short crust pastry
1 x egg, beaten
- 1
Heat butter in a medium saucepan over medium heat. Add onion, fennel and thyme and cook, stirring, for 5-10 minutes until vegetables are soft but not browned. Add garlic and cook for a further 1 minute until fragrant.
- 2
Sprinkle over flour and mix to combine. Cook for 1-2 minutes, then pour in stock, mixing together. Add potato and apples. Cover and simmer for 10 minutes.
- 3
Remove lid and continue to simmer for a further 5 minutes, until potatoes are tender and sauce has reduced and thickened.
- 4
Stir through pork meat. Remove from heat and allow to cool.
- 5
Preheat oven to 180°C
- 6
Line 4 10cm springform tins with a layer of pastry. Brush the edges with egg, then spoon in the pie filling.
- 7
Cover with another layer of pastry to make the lid and make 2 slits in the top to allow steam to escape.
- 8
Press the edges together, trim off excess pastry and brush the top with more egg. Repeat with remaining pastry and filling.
- 9
Transfer pies to oven and bake for 30 minutes, until golden brown. Serve warm.
