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Toffee Apple, Pork & Sage Pie


  • 500g pork shoulder - cubed 
  • 1 large onion - sliced 
  • 1-2 tbsp vegetable oil 
  • 2 celery sticks - sliced 
  • 1 cooking apple, about 150g - peeled, cored & sliced 
  • 2 eating apples, 225-250g - peeled, cored & sliced 
  • 6 sage leaves, 
  • 2 tbsp plain flour 
  • 200ml/6fl oz Brothers Toffee Apple cider 
  • 175ml/6fl oz chicken stock 
  • Salt & pepper 
  • Shop bought puff pastry

Take your pie game to the next level with our Toffee Apple cider, Pork & Sage pie served with creamy mash and vegetables. A feel good comfort food classic to warm you up on a winter's night.


  • Heat your oven to 200C/400F/Gas 6.
  • For the filling, heat one tablespoon of oil in a large, wide pan over a medium-low heat.
  • Add the onion and celery and cook gently for 8-10 minutes, or until soft but not coloured.
  • Remove the vegetables from the pan.
  • Add a little more oil if necessary, increase the heat to medium-high and add half of the pork. Brown it well on all sides, remove from the pan and repeat with the remaining pork.
  • Turn the heat down a little. Return all the pork to the pan with the onion and celery. Sprinkle in the flour, stir and cook for one minute.
  • Gradually add the cider and stock, stirring them in so that the flour is absorbed. • Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 minutes, or until the pork is tender.
  • Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre pie dish and leave to cool.

• On a lightly floured surface, roll out the pastry to a 3mm thickness. Roll the pastry over the pie and press down the edges to seal. Crimp the edges then trim off the excess pastry.
• Brush the pastry with beaten egg and make a steam hole in the centre
• Bake for 35-40 minutes, or until the pastry is crisp and golden-brown.
• Leave for 10-15 minutes before serving, with mash and vegetables.


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