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Pork and apple pies with English chutney, and parsnip and potato mash
Makes 12 Starters and mains
Ingredients
- 2tbsp sunflower oil
- 1 small onion, peeled and finely chopped
- 1 Cox’s apple, peeled, cored and finely chopped
- 15g butter
- 160g oak-smoked lardons, cut into small pieces
- 500g organic pork mince
- 4 sprigs of thyme, leaves picked and chopped
- 15g bunch of parsley, leaves picked and chopped
- 750g bought shortcrust pastry
- 1 egg, beaten and sieved
- 1tsp double cream, yoghurt or milk
For the parsnip and potato mash
- 350g King Edward potatoes, peeled and cut into 2cm chunks
- 275g parsnips, peeled and cut into 1cm chunks
- 15g butter, plus extra for serving
- 2tsp horseradish cream
To serve
- English chutney
Method
Heat the oil in a frying pan over a medium heat and fry the onion for 5 minutes until soft. Increase the heat, add the apple and fry for 2 minutes. Add the butter and fry for a further 3 minutes until golden. Transfer the mixture to a bowl, then add the lardons to the pan and fry until pale golden. Pour the lardons and fat over the apple mixture and let cool.
Put the mince in a bowl with the thyme and parsley, add the cooled apple mixture and mix well. Preheat the oven 200°C/400°F/Gas 6. Cut the pastry into 24 pieces and roll out 1 piece at a time until 3mm thick. Cut out 12 circles using a 9cm pastry cutter
and 12 circles using a 7cm cutter. Use the larger circles to line moulds 7cm x 3cm deep. Place a spoonful of filling in each and brush the pastry edges with the beaten egg. Place the smaller pastry circles on top and crimp the edges. Brush with more
beaten egg and pierce 3 holes in the pastry lids. Bake for 10-12 minutes or until golden.
To make the mash, put the potatoes and parsnips in a pan with 1tsp salt and cover with boiling water. Boil for about 15 minutes until soft. Drain well, return to pan and mash with the butter and horseradish cream. Spoon into bowls and top with a knob of butter. Serve with the pies and English chutney on the side.
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