Loosely based on the recipe for Tourte Ardennaise, this pork, apple, and chestnut pie is a great winter warmer. So comforting and perfect for balancing the ingredients for good digestion, and with chestnuts for added delicious mouthfuls! For more tasty pork recipes try my Easy Andouille Sausages, cozy French Cassoulet Dish, or for a special appetizer Country Paté!
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 meat pie is a moist, tender, and tasty meal that goes well with a variety of vegetable side dishes like:
Green Beans or Beets With Onions, and Vichy Carrots.
For a potato accompaniment with less added fat make Pommes Boulangére or French Potato Salad.
Salads are always welcome Bacon Salad or Tomato Salad.
Ingredients For This Dish
- Chestnuts, canned work well
- Cox apples, or substitute with Fiesta, Granny Smith or Golden Delicious apples
- Lean pork finely minced
- Madeira wine
- Eggs
- Butter
- Short crust pastry
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📖 Recipe
Pork And Apple Pie Recipe With Chestnuts
Ingredients
- 225 gr of chestnuts*
- 225 gr of Cox apples
- 225 gr of lean pork finely minced
- 100 ml of Madeira wine
- salt and pepper
- 2 eggs
- 15 gr of butter
- 225 gr short crust pastry
- 120 centimeter/8½ ins loose based flan tin
Instructions
- Cook and shell the chestnuts, and chop into pieces.
- Peel and core then finely chop the apples, about 1 centimeter cubes is fine.
- Mix the apple, chestnuts, pork, Madeira, and one egg in a large mixing bowl. Season well with salt and pepper.
- Butter the flan tin generously, including the top lip.
- Roll out two-thirds of the pastry to about ¼ inch/.65 centimeter, and line the flan tin with it. Allow the top edges to overlap the sides of the tin.
- Prick the base with a fork then spread the filling over the base.
- 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.)
- Cut a small hole in the middle to allow the steam to escape.
- Bake for 45 minutes, and then cool for 10 minutes and serve warm.
Notes
- The easiest method is to roast them in the oven at 425°F/220°C/Gas 7 on a baking tray.
- Simply slit them into the fleshy inside or twice making an X on top. This will make them easy to peel as the corners will lift while roasting, Either way, works.
- Pop them on the tray for about 20 minutes in the oven and then you can peel and chop them when they cool down.
- Chestnuts can also be boiled; this is a good method if you want a chestnut purée for a recipe.
- To cook in this manner, simply wash the chestnuts under running water.
- Then cut each chestnut in half.
- Pop them in a pan of water.
- Bring to boil and simmer for about 5 to 10 minutes.
- When cool remove the shells and chop.
Did you make this & like it, or not, let us know?!