Name: Gloucestershire Old Spot Pork and Blenheim Orange Apple Pie
Yield: Makes 1 large pie or 6 small pies
Cuisine: British
Ingredients: 150 ml chicken stock; 2 sheets of leaf gelatine; 3-4 Blenheim orange apples (or another tasty variety); 500 g plain flour, plus extra for dusting; salt and freshly ground black pepper; ½ teaspoon salt; 1 teaspoon chopped thyme leaves; 200 ml water; 1 egg, beaten, to glaze; grated zest of 2 oranges; 400 g minced pork (about 30% fat, such as from the belly); 175 g lard

Preparation info

Makes
1
large pie

Difficulty
Medium

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Homemade pies are so much better than shop-bought ones and you can bespoke the filling to suit what’s in season. Don’t be put off if you haven’t got a mincer at home - just chop the meat up very finely by hand, or ask a helpful butcher to mince it for you. I used Blenheim orange apples, which I scrumped from Simon Kelner’s back garden right next to Blenheim palace, but you could use any other flavourful seasonal apple. The pastry is easy to prepare.

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