Tom Kerridge's scrumpy and apple pulled pork pie recipe
Pork and apple reinvented and served with a clotted cream mash.
If you want to make your own pulled pork, try Tom's delicious recipe.
Ingredients
- 1 onion, diced
- 550 ml dry cider
- 3 Granny Smith apples, peeled and diced
- 1 tsp English mustard
- 200 ml chicken stock
- 400 g pulled pork
- 1 tbsp brown sauce
- 1 tsp sage
- 2 tbsp chopped dried apple
- 200 g caul fat
- 1 onion, diced
- 19.4 fl oz dry cider
- 3 Granny Smith apples, peeled and diced
- 1 tsp English mustard
- 7 fl oz chicken stock
- 14.1 oz pulled pork
- 1 tbsp brown sauce
- 1 tsp sage
- 2 tbsp chopped dried apple
- 7.1 oz caul fat
- 1 onion, diced
- 2.3 cups dry cider
- 3 Granny Smith apples, peeled and diced
- 1 tsp English mustard
- 0.8 cup chicken stock
- 14.1 oz pulled pork
- 1 tbsp brown sauce
- 1 tsp sage
- 2 tbsp chopped dried apple
- 7.1 oz caul fat
- 125 g wholemeal flour
- 125 g bread flour
- 50 g semolina
- 1 pinch mustard powder
- 90 ml water
- 75 g lard
- 2 egg yolks, to glaze
- 1 tsp fresh thyme
- 1 pinch salt
- 4.4 oz wholemeal flour
- 4.4 oz bread flour
- 1.8 oz semolina
- 1 pinch mustard powder
- 3.2 fl oz water
- 2.6 oz lard
- 2 egg yolks, to glaze
- 1 tsp fresh thyme
- 1 pinch salt
- 4.4 oz wholemeal flour
- 4.4 oz bread flour
- 1.8 oz semolina
- 1 pinch mustard powder
- 0.4 cup water
- 2.6 oz lard
- 2 egg yolks, to glaze
- 1 tsp fresh thyme
- 1 pinch salt
- 100 g double cream
- 30 g butter
- 300 g dry mash
- 100 g clotted cream
- 3.5 oz double cream
- 1.1 oz butter
- 10.6 oz dry mash
- 3.5 oz clotted cream
- 3.5 oz double cream
- 1.1 oz butter
- 10.6 oz dry mash
- 3.5 oz clotted cream
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Fry the onions until soft, then add the cider, diced and dried apple, mustard and stock. Bring to the boil, then add the pulled pork. Simmer until the mixture has reduced by two thirds, and then remove from the heat.
- Leave the mix to cool and then add the brown sauce and sage. Ball the mix into 100g balls then put them in the fridge to set.
- Once set wrap each one in a single layer of the caul fat and put back in the fridge for the fat to dry a little.
- While this is happening make the pastry. Add all the dry ingredients into a bowl. Combine the fat and water in a saucepan, bring to the boil and then stir this into the dry mix with a wooden spoon.
- Once the mix is fully combined, work with your hand and then divide the six balls. Roll each one out and wrap each pie one at a time. Repeat until you have six lovely round pies, prick a hole into each one and brush with the egg yolk. Season with a little sea salt and thyme.
- Bake at 185C for 16 minutes turning once, one at a time.
- To make the mash, bring the double cream and butter to the boil. Stir this into the warm dry mash then season with salt and white pepper. To finish stir in the clotted cream.
This recipe was devised for www.lovepork.co.uk
You might also like:
Tom Kerridge's toasted ale pulled pork sandwich recipe
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