Pork and Apple pie

  • Serves 4
  • 1-2 Tablespoons olive oil
  • 2 Organic British Pork fillets thinly sliced
  • 1 Red onion finely chopped
  • 1 Tablespoon finely chopped fresh ginger
  • 1 Sprig of rosemary finely chopped
  • 1 Clove of garlic very finely chopped
  • 1 Teaspoon of fresh thyme leaves
  • 10 fresh small tomatoes or half a tin of tomatoes
  • 400ml chicken stock
  • 1 Teaspoon soft brown sugar or honey
  • 2 Cooking apples cored and sliced
  • Juice of two lemons
  • 1 Tablespoons Somerset cider brandy
  • 1 Pack of puff or short crust pastry
  • 1 Egg white
  • Put the oil in a heavy based saucepan and add the red onion, fry gently for a few minutes, add the ginger, garlic and herbs and continue to cook until soft.
  • Cut the pork fillet into slices. Heat the rest of the oil in a frying pan and sear the pork.
  • Put the pork into the heavy based saucepan with the onion mix.
  • Add the tomatoes, sugar and chicken stock and cook gently for 15 minutes.
  • Add the apple in lemon juice and cider. Cook for a further 15 minutes.
  • Heat the oven to 180c
  • Put in small over proof pots and cover with pastry brushed with egg white.
  • Cook in the oven for 10 minutes or until slightly browned.