Name: Pork, apple, parsnip and sage pie
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 1/2 tablespoon butter; 1 large onion, chopped; 2 tablespoon roughly chopped sage leaves; 3 apples, peeled and cut into wedges; 3 parsnips, peeled and chopped; 800 gram pork mine; 3 tablespoon plain flour; 2 cup chicken stock; salt flakes and cracked black pepper; 1 sheet frozen puff pastry, thawed; 1 egg, whisked; green salad, to serve

Ingredients

2 tablespoon olive oil

2 1/2 tablespoon butter

1 large onion, chopped

2 tablespoon roughly chopped sage leaves

3 apples, peeled and cut into wedges

3 parsnips, peeled and chopped

800 gram pork mine

3 tablespoon plain flour

2 cup chicken stock

salt flakes and cracked black pepper

1 sheet frozen puff pastry, thawed

1 egg, whisked

green salad, to serve

Method

1.Preheat oven to 220°C/200°C fan-forced. Heat half the oil and butter in frying pan over high heat. Add onion, sage, apples and parsnips and cook for 6 to 8 minutes until just golden. Remove from pan and set aside.

2.Return pan to heat with remaining butter and oil. Add pork mince and brown for 4 minutes. Sprinkle over flour and continue to cook for a further 2 minutes. Add stock, salt and pepper and scrape bottom to remove any remnants from pan.

3.Return vegetables to pan, cover with pastry and brush with beaten egg. Place in oven for 25 minutes until pastry is puffed and golden.

4.Serve pie with green salad.

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