Pork, Apple and Braised Red Cabbage Pie

Name: Pork, Apple and Braised Red Cabbage Pie
Yield: Makes 6
Ingredients: 5 g (⅛ oz/1 teaspoon) salt; 2½ g (⅛ oz/½ teaspoon) white pepper; 600 g (1 lb 5 oz) pork shoulder, cut into 2–3 cm (¾–1¼ inch) cubes (ask your butcher to do this); 250 g (9 oz) tomatoes, chopped; 110 g (3¾ oz) apples, peeled, cored and cut into 1.5 cm (⅝ inch) cubes; 150 g (5½ oz) red cabbage, shredded into 3 cm (1¼ inch) lengths; 20 ml (½ fl oz/1 tablespoon) extra virgin olive oil; 4 garlic cloves, finely chopped; 2 rosemary sprigs, leaves picked; 8 thyme sprigs, leaves picked; 50 g (1¾ oz) brown onions, finely chopped; 75 g (2¾ oz) celery, cut into 1.5 cm (⅝ inch) pieces; 4 g (⅛ oz/1 teaspoon) potato flour; egg wash, for brushing; fennel seeds, for sprinkling; 1 quantity savoury shortcrust pastry; ½ quantity puff pastry

Preparation info

Makes
6

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

This pie tastes much better in winter. Do not even attempt to bake it unless it’s below 18°C (64°F) outside with at least a light drizzle of rain.

Ingredients

20 ml (½ fl oz/1 tablespoon) extra virgin olive oil
4

Main course
Winter

Method

Heat the oil in a saucepan over medium heat. Add the garlic, onion, celery, rosemary and thyme and cook for 5 minutes, or until the onion has softened. Add the pork and cook for 5 minutes, stirring occasionally until it has lost its pink colour. Add the tomato and enough water to cover the pork; then add the salt and pepper. Bring to the boil, then reduce the heat and simmer fo