PORK, APPLE & CHESTNUT PIE

Loosely based on the recipe for Tourte Ardennaise, this pork, apple and chestnut pie is a great winter warmer.



INGREDIENTS

·         225 gm of chestnuts*

·         225 gm of Cox apples

·         225 gm of lean pork finely minced

·         100 ml of Madeira wine

·         salt and pepper

·         2 eggs

·         15 gm of butter

·         225 gm short crust pastry

·         120cm/8½ ins loose based flan tin

* Tinned chestnuts will do just as well


METHOD

Heat the oven to 190°C/375°F/Gas 5

1. Cook and shell the chestnuts, and chop into pieces.

2. Peel and core then finely chop the apples, about 1cm cubes is fine.

3. Mix the apple, chestnuts, pork, Madeira, and one egg in a large mixing bowl. Season well with salt and pepper.

4. Butter the flan tin generously, including the top lip.

5. Roll out two-thirds of the pastry to about the thickness of a £1 coin, and line the flan tin with it. Allow the top edges to overlap the sides of the tin.

6. Prick the base with a fork; then spread the filling over the base.

7. Roll out the remaining pastry and place over the tin, sealing the edges. Decorate with pastry shapes, if you wish, and brush with beaten egg. [Do not trim the edges at this stage; the pastry will shrink during cooking. You can trim it once it is cooked and cooled.]

8. Cut a small hole in in the middle to allow the steam to escape.

9. Bake for 45mins, and then cool for 10mins: serve warm.