Cheshire Pork Pye is a traditional English recipe (from Cheshire) for a classic pie of pork and apples in white wine cooked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic English dish of: Cheshire Pork Pye.
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This is a traditional Cheshire version of a pork and apple pie cooked in shortcrust pastry. This recipe was first published by Hanna Glasse.
Ingredients:
360g shortcrust pastry
1kg lean pork, diced
4 apples, cored and sliced (Cox's are good)
150g butter
2 rashers of bacon, chopped
300ml dry white wine (or cider)
1 tsp dried sage, crumbled
freshly-grated nutmeg, to taste
1 egg, to glaze
salt and freshly-ground black pepper, to taste
Method:
Roll just over half pastry on a lightly-floured work surface until large enough to line an 18cm diameter pie dish (a casserole dish is ideal). Cover the remainder and refrigerate until needed.
Combine the pork and bacon in a bowl then season with the sage, nutmeg, salt and black pepper. Arrange a layer of this pork mix in the base of the pie dish than add a layer of apple. Continue this layering process until the dish is full.
Pour in the white wine (or cider) then dot the top of the mixture with the butter. Take the remaining pastry from the refrigerator and roll out to make a lid. Use this to cover the pie, crimp the pieces together then make a slit in the centre for steam to escape and brush the top with the egg glaze.
Transfer to an oven pre-heated to 220°C and bake for 15 minutes. Reduce the temperature to 190°C and bake for a further 45 minutes.
The pie can be served either hot or cold. Traditionally it was served hot and accompanied with peas though today it is more commonly eaten cold.
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