Smoked Pork and Apple Pot Pie
Availability varies by market
Strongbow Original Dry
The apple sweetness from the Strongbow Cider is a perfect complement to the apples in the pot pie. The bright crispness also balances the rich creaminess and deep pork flavour in the dish.
- 2 kilograms boneless pork shoulder, cubed
- ½ kilogram double smoked bacon (cut into 1 inch chunks)
- Kosher salt and freshly cracked black pepper
- 3 tbsp. (45ml) vegetable oil
- 1 onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 2 cups (500ml) apple juice
- 2 tbsp. (30ml) grainy mustard
- ⅓ cup (80g) all-purpose flour
- 4 cups (1L) chicken stock
- 4 sprigs thyme
- 3 bay leaves
- 1¼ cups (300g) apples, peeled, cored and diced
- 1 potato, peeled and diced
- ½ cup (120g) parsley, chopped
- 1 tbsp. (15g) rosemary, picked and chopped
- ½ cup (120g) frozen peas
- 1 package puff pastry, rolled to 1 centimeter thick
- 1 large egg, beaten
- Preheat the oven to 375 degrees Fahrenheit.
- Generously season the pork with salt and pepper and brown in a large Dutch oven (8-10 liter capacity) in batches and remove to a plate.
- Add onions, celery, bacon and carrots and apple juice, stirring frequently to scrape the brown bits off the bottom of the pan. Reduce by half.
- Whisk together the mustard, flour and half the stock in a bowl and then whisk into the pot and bring to a boil. Season with salt and pepper
- Reduce the heat to low and add the rest of the chicken stock, thyme, bay leaves and pork. Cook for 1-2 hours until pork is fork tender.
- Remove the thyme sprigs and bay leaves, and add the apples, potatoes, parsley, rosemary and peas, season with salt and pepper and cook for 15 minutes until potatoes are tender, then pour into a baking dish.
- Cover the baking dish with the puff pastry, overlapping by a few centimeters on each side. Cut a few slits for steam to escape, then brush with the beaten egg and bake for 20-25 minutes until golden brown and bubbling.
- Let stand for 15 minutes before serving.