Recipe for individual Pork Pot Pies with parsnip and apples
2 Tbsp olive oil
1 small onion (I used red); roughly chopped
3-4 leeks; roughly chopped
1 clove garlic; chopped
2 pork lion chops, rind and fat removed and roughly chopped
2 rashers bacon
1 parsnip (or small sweet potato); peeled and sliced
1 large / 2 small apples, peeled, cored and roughly chopped
1 level teaspoon dried tarragon (or sage)
3-4 Tbsp cream
S + P to taste
1 roll ready-made puff pastry, thawed
1 egg yolk, lightly beaten
Heat the olive oil in a medium-sized pot, fry the onion and leeks for 2-3 minutes. Add the garlic and fry for another minute. Add in the pork pieces and the bacon and fry for 3-4 minutes until golden brown.
Pour in the cider and add the parsnip and apples. Simmer gently for about 7 minutes. Add in the tarragon, cream and salt and pepper to taste. Simmer for a further 2-3 minutes then remove and set aside.
Meanwhile, pre-heat your oven to 180C. Divide the pork mixture between 4 ramekins, or one medium sized oven-proof dish.
Roll out the pastry, prick haphazardly with a fork and top each of the ramekins/your ovenproof dish with a round of pastry and brush with egg yolk. Push down the edges of the pastry with a fork.
Just before you are ready to eat, bake the pies until the pastry is puffy and golden.
* I served these with peas and a baked sweet potato for Rob.
* If you are planning on having people round, you could easily make these a day or two in advance, leaving out step 5 above, and then just bake until the pastry is golden before serving.
* You could swop in chicken for pork and it would also be delicious.
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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.