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
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.
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.
Remove lid and continue to simmer for a further 5 minutes, until potatoes are tender and sauce has reduced and thickened.
Stir through pork meat. Remove from heat and allow to cool.
Preheat oven to 180°C
Line 4 10cm springform tins with a layer of pastry. Brush the edges with egg, then spoon in the pie filling.
Cover with another layer of pastry to make the lid and make 2 slits in the top to allow steam to escape.
Press the edges together, trim off excess pastry and brush the top with more egg. Repeat with remaining pastry and filling.
Transfer pies to oven and bake for 30 minutes, until golden brown. Serve warm.