Sydney Brewery

ROAST PORK & APPLE CIDER GRAVY PIES

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.

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