A few weeks ago I had three engineers to stay for a few days. Not just any engineers – these ones were at the top of their game, acknowledged experts in their respective fields. Their first day was a long and demanding one and I wanted to provide something easy and comforting for them when they got back. They were travelling back from quite a distance so it had to be something that would keep warm and be ready at an instant.
This is what I cooked for them. It goes particularly well with an apple and pecan salad.
See father-inspired Lancashire pork pie for some philosophy on the heavenly combination of pork and apple.
Recipe for Nick, Bob and Mark Pork and Apple Pie
- 640g/1 lb 6 oz (2 x 320g sheets) frozen shortcrust pastry
- 70g/2 oz Crespo stoned and dried black olives (or brined stoned olives you have soaked yourself – go here to find out how)
- 4 tbsp olive oil (or the oil used to soak the olives)
- 6 tbsp sundried tomato paste
- 6 tbsp red Martini
- 500g/8 oz minced pork
- 360g/12 oz diced chorizo
- 3 fat cloves of garlic
- 3 banana shallots
- 180 ml/¾ cup chicken stock (made of boiling water plus one stock cube/1 tsp stock powder)
- smoked salt and Indonesian long black pepper
- 1 egg
- Preheat the oven to 210ºC.
- Crush the garlic with a tsp of smoked salt.
- Chop the shallots finely.
- Fry them and the garlic in a large saucepan for about five minutes.
- Add the pork and fry until brown, stirring all the time.
- Add the chorizo, olives, Martini, tomato puree, stock and about fifteen grinds of the pepper and bring to the boil.
- Reduce to a simmer (use the simmering oven of the Aga if you have one) and continue to cook for about half an hour. Leave to cool.
- On a floured surface roll one of the sheets of pastry out to fit the bottom of a shallow baking tray. Place the pastry in the tray.
- Roll out the other sheet to be large enough to be the cover. You should have a bit of pastry left over to make some decorations.
- Fill with the pork mixture.
- Cover with the other pastry sheet, add the decorations, make a couple of slits in the pastry, brush with the beaten egg.
- Bake for about twenty minutes.
This post is dedicated to Nick, Bob and Mark!
Below you can listen to Leveret playing Molly Apple Pye.