Pieminister by Jon Simon

Author:Jon Simon
Language: eng
Format: epub
ISBN: 9780593068052
Publisher: Transworld

First cook the pulled pork. Preheat the oven to 180°C/350°F/gas mark 4. Put the vegetables, garlic and thyme in a casserole, put the pork on top and season well. Pour over the cider and water and bring to a simmer, then cover and place in the oven. Cook for about 4 hours, until the pork is very tender, checking occasionally to make sure it is not becoming dry (add a little more water if necessary).

Take the pork out of the casserole and leave until cool enough to handle, then shred it by pulling it into pieces with your fingers – discard the fat. Remove the garlic from the vegetables, squeeze out the flesh from the bulb and set aside. Strain the pork cooking liquid and set that aside too – the vegetables can be discarded.

Heat the olive oil in a saucepan, add the fennel and onions and cook until golden. Stir in the flour and sage, then the garlic from cooking the pork. Add the cannellini beans and the liquid from the cans, pour in the reserved pork cooking liquid, season well and bring to a simmer. Cook for about 5 minutes, until the liquid has thickened and the vegetables are just tender. Add the pulled pork and season to taste. Ladle the mixture into 8 individual pie dishes and leave to cool.

Set the oven at 180°C/350°F/gas mark 4. Roll out the pastry on a lightly floured surface to about 5mm thick and cut out rounds slightly bigger than the pie dishes. Use to cover the pies, pressing the edges down on the outside of the dishes to seal. Brush with the beaten egg and make a small hole in the centre of each pie. Thinly slice the apple on a mandolin or with a sharp knife. Choose 8 good slices and brush them with a little olive oil. Cut a small star shape out of the centre of each slice to remove the core, if you like, then put a slice on top of each pie. Transfer the pies to the oven and bake for 25–30 minutes, until the pastry is golden brown. Great with scrumpy cider and baked potatoes.

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