Pork, prune and orange pie

    1 hour 25 min

    A pastry crust covers a savoury filling of pork and prunes cooked in apple juice with orange zest and sage. Serve with boiled potatoes and seasonal green vegetables.

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    Serves: 4 

    • 1 quantity Hot-water crust pastry (see our separate recipe on this site)
    • Pork and prune filling
    • 1 tbsp sunflower oil
    • 400g (14 oz) pork fillet, trimmed of all fat and cut into bite-sized pieces
    • 2 leeks, sliced
    • 150 ml (5 fl oz) apple juice
    • 200 ml (7 fl oz) pork, chicken or vegetable stock
    • 1 tbsp dry sherry
    • grated zest of 1 orange
    • 1 tbsp chopped fresh sage or 1 tsp dried sage
    • 170 g (6 oz) ready-to-eat stoned prunes
    • 2 tsp cornflour
    • salt and pepper

    Prep:50min  ›  Cook:35min  ›  Ready in:1hr25min 

    1. To make the filling, heat the oil in a large non-stick frying pan over a moderately high heat. Add the pieces of pork and cook for 3–4 minutes or until lightly browned on all sides. Remove to a plate using a draining spoon. Add the leeks to the frying pan and cook for 2–3 minutes or until softened.
    2. Add the apple juice, stock, sherry, orange zest and sage. Bring to the boil, then reduce the heat. Return the pork to the pan and add the prunes. Cover and cook gently for 20 minutes or until the pork is tender. Preheat the oven to 220°C (425°F, gas mark 7).
    3. Using a draining spoon, transfer the pork, prunes and vegetables to a 1.2 litre (2 pint) pie dish. Blend the cornflour with 2 tsp cold water, then stir into the cooking liquid left in the pan. Bring to the boil, stirring, and cook until the sauce has thickened slightly. Season with salt and pepper to taste, then pour into the pie dish.
    4. Roll out the pastry dough thinly to a round or oval to cover the pie dish. Lay the dough over the filling, crimp the edges and make a small hole in the centre so the steam can escape.
    5. Bake for 15 minutes, then reduce the oven temperature to 180°C (350°F, gas mark 4). Bake for a further 20 minutes or until golden. Serve hot.

    Some more ideas

    Use skinless, boneless chicken breasts (fillets) instead of pork, and ready-to-eat dried apricots rather than prunes. * Make a duck pie with port and cranberries. Skin 4 duck breasts and cut into bite-sized pieces, then sear in 1 tbsp sunflower oil in a non-stick pan for 3–4 minutes. Remove the duck to a plate. Add 1 chopped onion to the pan and cook for 5 minutes or until softened. Stir in 300 ml (10 fl oz) chicken stock, 2 tbsp port, 1 tbsp cranberry sauce and a piece of chopped stem ginger, drained of syrup. Bring to the boil, then reduce the heat. Return the duck to the pan and add 2–3 sliced carrots. Cover and simmer gently for 20 minutes. Add 85 g (3 oz) fresh or frozen cranberries for the last 5 minutes of the cooking time. Spoon the filling into the pie dish using a draining spoon. Thicken the liquid with cornflour as in the main recipe and season to taste. Pour into the pie dish, top with the hot-water crust and bake as in the main recipe.

    Plus points

    Pork is much lower in fat than it was 20 years ago because of the breeding methods used by farmers today. * Prunes are a good source of dietary fibre and contain a natural laxative.

    Each serving provides

    A, B1, B6, C, E, folate, calcium, copper, iron, potassium

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