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Pork, Apple and Sage Pie


The perfect pork pie!

  • Serves: 6-8 |
    6-8 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 2:0 hours
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  • .2 kg cubed pork, dusted with flour
  • 5 Granny Smith apples, peeled, cored and chopped into 3 cm cubes
  • 1 pkt (250 g) streaky bacon, diced
  • 2 large onions, cut into eighths
  • 2 cloves garlic, chopped
  • 4 stalks celery, finely chopped
  • 5 medium carrots, peeled and thinly sliced
  • 3 Tbsp (45 ml) chopped fresh sage
  • 1 Tbsp (15 ml) olive oil
  • 1 knob of butter
  • 1 C (250 ml) dry cider or white wine
  • 2 C (500 ml) chicken stock
  • 1 roll (400 g) ready-made puff pastry, thawed
  • salt and milled black pepper
  • 1 egg, beaten

Preheat the oven to 230 °C.

Combine the pork, apples, bacon, onions, garlic, celery, carrots and sage with the olive oil and butter in a roasting tray and roast for 35–40 minutes.

Remove from the oven and place in a large pot. Reduce the oven temperature to 200 °C. Add the cider or wine to the pot and simmer over a medium heat for 5 minutes. Add the stock and simmer for a further 20 minutes.

Place the ingredients in a pie dish. Roll out the pastry on a lightly floured surface to slightly larger than the pie dish, then use this to cover the filling. Brush the pastry with the beaten egg. Place in the oven for 30 minutes, or until the pastry is browned and risen.