Cheshire Pork Pie

Ingredients for 4 servings:

• 350 g puff pastry
• 2 tbsp flour for dusting the worktop
• 1 egg(s)
• 3 onions, cut into thin half rings
• 1 tbsp lemon zest
• 600 g pork loin(s), cut into thin strips
• 1 tbsp sage, chopped
• 2 apples, sour, peeled, pitted and diced
• 100 ml dry white wine
• 100 ml water
• 50 g butter
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

English hot apple and pork pie

Mix the onion half-rings with the lemon zest. Arrange a layer of onion in four large soup bowls. Season with salt, pepper, and nutmeg. Next, add some pork strips, sage, onions, and apple pieces. Continue this process until the soup bowls are well filled. A layer of onions should be on top. Don’t forget to season them occasionally. Mix the water and wine and pour into the soup bowls. Place a knob of butter on top of each one. Roll out the puff pastry thinly on a floured surface and cut out the lids for the soup bowls. The pieces of pastry should be two centimeters larger than the diameter of the bowls. Brush the pastry lids all around with beaten egg and place them on the soup bowls. Press the coated edges firmly into place. Brush the surfaces with the egg as well. Bake in an oven preheated to 190 degrees Celsius (375 degrees Fahrenheit) on the middle rack for just under an hour. If you like, you can cut the tops crosswise before serving and pour a tablespoon of hot cream into each pies through a funnel.