Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

ROAST PORK & APPLE CIDER GRAVY PIES

BY SALLY CINELLO

 

 

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 – 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 

Roast Pork & Apple Cider Gravy Pies
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