Pork Pie

Tourte Ardennaise
so comforting!

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.

Ingredients

  • 225gms (8oz) minced lean pork
  • 225gms (8oz) Apples, either eating or cooking
  • 225gms (8oz) fresh Chestnuts or canned chestnuts
  • 100mls (4fl oz) Madeira
  • 2 eggs
  • 15gms (½ oz) butter
  • Salt and black pepper
  • 20cm/8½ inch loose bottomed flan tin

Method

  • Preheat your oven to 190°C/375°F/Gas 5
  • Place a baking sheet in the oven to preheat.
  • Butter the flan tin.
  • 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)
  • Bake 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 butter.
  • Cut into individual slices whilst it is still warm.