Pork, Black Pudding and Apple Pie | Vanesther Rees
This recipe for Pork, Black Pudding and Apple Pie by Vanesther Rees, food blogger, makes the most of the leftovers from a Sunday Roast with the addition of black pudding!
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8 People
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Prep Time
Club Summary
Vanesther Rees is a working mum and food blogger. Her site BangersAndMash.com shares her experiences of what works and doesn't work in terms of shopping and cooking for her family. We like this recipe because it is making the most of the leftovers from a Sunday Roast with the addition of black pudding!
"If you took me to Bury Market these days, I don’t think I’d be looking at clothes or shoes, even of the silver variety. It would be the food stalls that would receive my undivided attention. One item in particular I couldn’t leave without would be some proper Lancastrian Black Pudding." - Read More
Thank you Vanesther!
Recipe Credit:
Recipe
Pork, Black Pudding and Apple Pie | Vanesther Rees
Ingredients
- 1 Tbsp Vegetable Oil
- 30g Butter
- 1 Onion, chopped
- 2 cloves Garlic, crushed
- 1 large Carrot, grated or finely chopped
- 1 x 400g tin Chopped Tomatoes
- 300ml Chicken Stock
- 350g Roast Pork, shredded
- 250g Black Pudding, diced
- 2 Apples, peeled & diced
- (Sea) Salt & Freshly Ground Black Pepper to season
- 500g ready-made Shortcrust Pastry
- 1 Egg, lightly whisked
Method
- Preheat the oven to 200ºC / 400F /gas mark 6.
- Heat the oil and butter in a large pan, and gently cook the onion, garlic and carrot until they start to colour.
- Add the chopped tomatoes and chicken stock and simmer gently without a lid for 15 minutes. Stir in the shredded pork.
- In a separate pan, fry the black pudding and apple until slightly browned. Then stir this into the rest of the pie filling. Season, bring to the boil, and then leave to cool.
- Roll out half the pastry into a thin circle the same size as an ovenproof dish. Grease the dish and then lay over the pastry. Pile on the pie filling.
- Roll out the second half of the pastry into a circle the same size as the first. Egg wash the rim of the pie and lay the lid over the filling. Press the rim, scallop the edges and cut a tiny air hole in the centre of the pastry. Brush with egg wash and bake in the oven for 30-40 minutes until golden brown.
To Serve: Serve with mashed potatoes and onion gravy.
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