A pork pie recipe or Tourte
Ardennaise – from the Ardennes region of France containing apples and chestnuts as well as succulent pork. All these are traditional ingredients of the area and it is made when the apples and chestnuts are in season.
It is a comforting pie for autumn and winter meals but it is also very tasty eaten cold with pickles and chutneys.
You can make your own pastry and you will find the instructions are here for you but if your time is precious and you are a busy person you can also purchase good quality pastry at the supermarket.
This delicious pork pie recipe is so comforting eaten warm
for an autumn or winter's meal but it is also very tasty eaten cold with a salad
or pickles and chutney.
(8oz) minced lean pork
(8oz) Apples, either eating or cooking
(8oz) fresh Chestnuts or canned chestnuts
inch loose bottomed flan tin
- Preheat your oven to 190°C/375°F/Gas 5
- Place a baking sheet in the oven to
- If using fresh chestnuts make a cut in
one side of the chestnuts and place under a slow grill until the skins
burst and the chestnuts are cooked.
- Remove the chestnut skins and cut the nuts
into small pieces. If using canned simply chop into pieces.
- Prepare the apples by pealing, coring
and thinly slicing them.
- Mix the apples with the chestnuts, the
minced pork, Madeira, salt, pepper and one beaten egg.
- Roll out about two thirds of your pastry
until it is ¼ inch thick and line the flan tin with this.
- Prick the pastry all over and spread the
filling into the pastry case.
- Cover the filling with the rest of the
pastry making sure to seal the edges.
- Brush with the other beaten egg and
place a small funnel in the centre of the pie to allow the steam to escape
during cooking. (You can make a funnel with a small piece of cardboard
rolled in the shape of a cigarette)
your pie for about 45 minutes and allow to cool for a few minutes
before removing the rolled cardboard and brushing the surface with melted
into individual slices whilst it is still warm.