Recipe & photography by: Sally Cinello – customer.

PIE INGREDIENTS:

• Leftover roast pork, diced up
• Leftover gravy from recipe below
• Pastry

APPLE CIDER GRAVY INGREDIENTS:

• 2 Tablespoons plain flour
• 4 Tablespoons of reserved roast pork cooking juices/fat
• 300ml pork/chicken or vegetable stock
• 300mL The Original Sydney Cider
• Salt, to your taste

METHOD

1. Whisk the flour with the reserved cooking juices in a saucepan until combined & cook for a few minutes.
2. Gradually pour in the stock, whisking until smooth. Stir in the cider.
3. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt.
4. Preheat the oven to 200°c or 180°c fan forced.
5. Mix the pork & gravy together Note: don’t heat up the filling as the pies cook better with cold filling
6. Put the filling in a ramekin with a puff pastry lid or in a pie tin with your choice of puff pastry lid with or without shortcrust pastry base.

Alternatively if you have a pie maker, use shortcrust pastry for the base & puff pastry for the lid with a 1/4 cup of filling per pie, cook as per pie makers instructions.