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Cheshire Pork Pye




Source of Recipe


the web


Recipe Introduction


This recipe was originally published in 1765 but has been written in a modern format here. If your pie is very large it will take about 600 ml (1 pint) of white wine.




List of Ingredients




Loin of pork - 1, skinned and cut into steaks
Salt and freshly ground pepper
Nutmeg - ¼-½ tsp, freshly grated
Shortcrust pastry - 450g (1 lb) or puff pastry
Cox's Orange Pippin apples - 6, peeled, cored and sliced into rounds
Sugar - a little, to taste
White wine - 300 ml (10 fl oz), or more if required
Butter - 25g (1 oz)



Recipe



Season the pork with salt, pepper and nutmeg.

Roll out the pastry and use it to line a large pie dish. Make sure there is plenty of pastry around the sides to close the pie.

Lay half of the pork on the pastry.

Place the apple slices in a layer on top of the pork and add a little sugar to sweeten the pie.

Add the remaining pork in a layer and pour over the wine. Lay some butter on the top and close the pie.

Preheat the oven to 190 ºC / 375 ºF / Gas 5. Bake for 50-60 minutes until golden brown and the meat is cooked through. If your pie is very large it may need longer, check the meat is cooked thoroughly.

Serves 12