absolutely scrumptious pork, thyme and apple pie Belinda Jeffery
aka her family’s ‘Christmas pie’ which is when I make it too
- shortcrust pastry (she makes her own, I buy it)
- 500g pork mince
- 2 medium apples, peeled and finely chopped
- 1 large onion, finely chopped
- 180g bacon, rind removed, cut fairly finely
- 3 teasp finely chopped thyme or oregano
- 2 tblesp finely chopped parsley
- salt and pepper to taste
- nutmeg or ground mace to taste (try 1/4 teasp)
- 2 eggs, lightly beaten
- 4 small eggs, hard-boiled and peeled (I use quail)
- milk to brush the pastry top (she uses an egg yolk and water)
- red cabbage or beetroot pickle
- tomato or apricot chutney
- Preheat oven to 200C and lightly butter a 24cm springform cake tin. Put aside.
- Mix the filling ingredients except for the small eggs.
- Line the tin with pastry, leaving a 2 cm overhang. Half-fill tin with mixture and smooth it out. Make 4 little hollows in which the eggs go. Cover with the remaining filling.
- Dampen the edges of the pastry overhang, add a pastry lid and pinch edges together tightly to seal. Crimp and trim the edges as you please.
- Brush the top with the milk or eggwash. Prick holes into the top to allow steam to escape. You can embellish the top with left over pastry trim in shapes to taste if you haven’t already eaten it.
- Put the pie on an oven tray and bake for 15 minutes. Lower temperature to 180C and cook for another 50 minutes. Belinda’s advice is that ‘If the juices bubble up in the final stages of cooking, just mop them up with paper towel and return the pie to the oven to dry out for a few minutes.’ When cooked, leave out to cook in the tin and then chill, preferably overnight.
To serve: run a blunt knife around the edges of the tin to loosen the pie, then release and remove the sides of the tin. Sit on a platter or board in thick slices with the pickles and/or chutney.
It keeps in the fridge for up to 5 days.