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Foodgeek: |
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Rating: |
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Servings: |
4 to 5 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Pastry Crust:
1 cup flour
1/2 tsp. salt
3 tbsp. lard
2 to 3 tbsp. cold water
Pork and Apple Filling:
1-1/2 lb. lean pork, cut into 1-inch cubes
1 cup water
1/2 cup chopped onion
1 tsp. crumbled dried sage leaves
3/4 tsp. salt
1/2 cup milk
1/4 cup all purpose flour
2 lg. tart apples, peeled, cored, sliced
1 tbsp. sugar
Glaze:
1 egg yolk
1 tbsp. milk
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Directions:
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FOR THE PASTRY CRUST: Combine flour and salt, mixing well. Cut in lard until mixture resembles coarse meal. Add water a Tablespoon at a time, while stirring with a fork, just until mixture holds together. Form into ball. Cover with plastic wrap; refrigerate.
FOR THE FILLING: Brown pork in large saucepan over moderate heat, stirring frequently. Add water, onion, sage, and salt; mix well. Cover; simmer over low heat 30 minutes or until meat is tender.
Combine milk and flour; stir to form smooth mixture. Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming. Cook over low heat until thickened and bubbly. Pour 1/2 of pork mixture into 1 1/2 quart lightly greased casserole. Top with apples; sprinkle with sugar. Add remaining pork mixture.
Roll pastry crust. Turn out dough onto lightly floured board; roll to fit casserole dish. Place over meat mixture. Turn under small margin of pastry around edge of casserole; crimp edge. Cut several steam vents in pastry.
Beat egg yolk and milk together; brush crust well with egg wash. Bake at 450 F. for 10 minutes. Reduce heat to 350 F. and bake 25 minutes more. Serve hot. Makes 4 to 5 servings.
International Creative Cookbooks Irish Cooking
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Comments from olga
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A pie casserole made with pork and apple filling topped with crust.
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