Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pork leek and apple shortcrust pie. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pork leek and apple shortcrust pie is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Pork leek and apple shortcrust pie is something that I’ve loved my entire life.
These shortcrust Pork & Leek Pies are filled with pork mince and leeks and topped with cheesy mustard mash. Pour the apple juice or cider and stock into the mince and add the mustard. Remove from the pan and allow the mince mixture to cool as quickly as possible or.
To get started with this recipe, we must prepare a few components. You can cook pork leek and apple shortcrust pie using 15 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Pork leek and apple shortcrust pie:
- Prepare For the filling
- Get 6 Cumberland sausages, cut into 2cm chunks
- Make ready 1 large Leek, think sliced
- Prepare 10 closed cup mushrooms, chopped
- Take 1 apple, grated
- Get 150 ml Double cream
- Take Splash oil
- Get to taste Salt and pepper
- Get 20 g cornflour mixed with a splash of water
- Get For the pastry
- Get 200 g flour
- Get 100 g butter, softened
- Make ready Pinch salt
- Take Water
- Prepare 1 egg, beaten
Made with Jus-Rol all butter shortcrust pastry and spiced with cinnamon. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour. Adding pork seems like a natural choice for leeks because it has a lot of fat, and fat translates to flavor. When we cook this recipe, we remove a lot of fat but add in any large fat pieces, just for flavor―don't eat them.
Steps to make Pork leek and apple shortcrust pie:
- In a large pan or wok, fry the sausage for five minutes on a high heat.
- Add the leek, mushroom and apple and cook for a further 5 minutes.
- Add the cream and cornflour and stir until the mixture has thickened then take off the heat.
- Taste, add salt and pepper until you're happy with the seasoning.
- Preheat oven to 180°c fan / 200°c regular.
- In a mixing bowl combine the salt flour and butter by hand.
- Once combined, add water (splash by splash) and work the mixture until you have a shortcrust dough.
- Flour a surface and roll out the dough till 0.5cm thick
- Grease a pie dish then drape the pastry over the top and gently mould to the shape of the dish.
- Cut off all the excess dough and re roll to the same thickness.
- Add the mixture to the pie then layer the rest of the pastry over the top.
- Score and decorate the lid as you please, then brush with egg wash.
- Place the pie in the oven and cook for 30minutes or until the pastry is golden brown.
- Rest pie for ten minutes and serve.
The tomato paste gives a little acidity to pork stew that's really tasty. It has a homemade shortcrust pastry pie casing, filled with a blend of slow cooked leeks and farmhouse bacon. The creamy filling is seasoned with cayenne pepper and nutmeg. Wash and peel the leeks and shallots, and finely slice. Cut your pork belly in small chunks.
So that is going to wrap it up for this exceptional food pork leek and apple shortcrust pie recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
