Pork Apple Pasties

Pork Apple Pasties


1 person made this

About this recipe: Serves 4. Try to use fresh pork and not frozen pork if possible, to avoid the pork urea smell. Cooking apples refer to more tart apples, i.e. Golden Delicious, Granny Smith, Gravenstein, or Royal Gala in a pinch. Resembles the asian curry puff :)

Serves: 4 

  • 250g plain flour
  • pinch of salt
  • 125g butter or margarine
  • cold water
  • 250g lean pork, finely cubed
  • 1 small cooking apple, peeled, cored and grated
  • 1 white onion, chopped
  • 1/2 teaspoon dried sage
  • 2 tablespoons dry cider or chicken stock
  • salt and fresh ground black pepper
  • milk, to glaze

Prep:1hr  ›  Cook:50min  ›  Ready in:1hr50min 

  1. For pastry, mix flour and salt in a bowl. Lightly rub in butter/margarine until mixture resembles fine breadcrumbs.
  2. Sprinkle a tablespoon of water over the mixture, mix to form a dough, adding up to 3 tablespoons of water. Knead lightly and chill.
  3. Mix together the remaining ingredients and season to taste.
  4. Divide pastry into quarters, roll each piece out to a 15cm circle. Divide filling between circles, dampen edges with water and bring together over the filling. Seal, pleat edges and place on greased baking tray.
  5. Brush with milk, bake in preheated oven, 200C (Gas 6) for 20 minutes. Reduce heat to 180C (Gas 4), bake further 20-30 minutes. Serve hot.

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