Pork Easy

Pork, apple and sage pie

Name: Pork, apple and sage pie
Yield: 4
Ingredients: 2 green apples, coarsely grated; 1 red onion, coarsely grated; 750g pork mince; 1 cup (75g) panko breadcrumbs; 1 garlic clove, crushed; 2 tbs chopped sage leaves; 1 egg, lightly beaten, plus 1 yolk, lightly beaten, for eggwash; 4 sheets puff pastry, partially thawed; 1 tsp fennel seeds; 1 tsp mustard seeds; Tomato chutney, to serve (optional); 1 baby fennel bulb, thinly sliced; 1 green apple, thinly sliced; 1 cup flat-leaf parsley; 2 tbs extra virgin olive oil; Juice of ½ lemon

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 24, 2018

“This is just as good cold the next day.” – Colin Fassnidge

2 green apples, coarsely grated
1 red onion, coarsely grated
750g pork mince
1 cup (75g) panko breadcrumbs
1 garlic clove, crushed
2 tbs chopped sage leaves
1 egg, lightly beaten, plus 1 yolk, lightly beaten, for eggwash
4 sheets puff pastry, partially thawed
1 tsp fennel seeds
1 tsp mustard seeds
Tomato chutney, to serve (optional)

Fennel and apple salad

1 baby fennel bulb, thinly sliced
1 green apple, thinly sliced
1 cup flat-leaf parsley
2 tbs extra virgin olive oil
Juice of ½ lemon

Method

1.

Preheat oven to 210°C. Line a baking tray with baking paper.
2.

Squeeze excess liquid from apple and onion and place in a bowl with mince, breadcrumbs, garlic, sage and beaten egg, season and combine well.
3.

Place 2 sheets of pastry, overlapping by 2cm, on the lined tray. Spread filling over, leaving a 6cm border, top with the other 2 sheets, overlapping as before. Trim corners to make rounded, then pleat edges to seal. Brush with eggwash and scatter with fennel and mustard seeds. Bake for 35-40 minutes until golden.
4.

For the salad, place fennel in a bowl of iced water for 10 minutes, then drain well and place in a serving bowl. Add apple, parsley, olive oil and lemon juice, season, toss to combine and serve with pie and tomato chutney alongside.