Pork, Apple & Fennel Pies

PrepTime 25 Mins
Serves 4-6
Cook Time 50 Mins

1 x Riverview Farms Hot Roast Pork 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. 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. 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. 3

    Remove lid and continue to simmer for a further 5 minutes, until potatoes are tender and sauce has reduced and thickened.

  4. 4

    Stir through pork meat. Remove from heat and allow to cool.

  5. 5

    Preheat oven to 180°C

  6. 6

    Line 4 10cm springform tins with a layer of pastry. Brush the edges with egg, then spoon in the pie filling.

  7. 7

    Cover with another layer of pastry to make the lid and make 2 slits in the top to allow steam to escape.

  8. 8

    Press the edges together, trim off excess pastry and brush the top with more egg. Repeat with remaining pastry and filling.

  9. 9

    Transfer pies to oven and bake for 30 minutes, until golden brown. Serve warm.

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