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Cheshire Pork Pie

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  Short crust pastry 2 Cup (32 tbs)
  Lean pork 2 Pound
  Eating apples 4
  Ground nutmeg 1 Pinch
  Sugar 2 Tablespoon
  Dry white wine/Hard cider 2⁄3 Cup (10.67 tbs)
  Butter 6 Tablespoon
  Egg 1
  Salt To Taste
  Pepper To Taste

Divide the pastry into two pieces and roll into two circles to fit a 10'inch pie plate.
Line with one piece of pastry.
Cut the meat into pieces and chop .
Pare and core the apples and slice .
Put half the pork into the pie shell and season with salt, pepper and nutmeg.
Put the apples on top and sprinkle with sugar.
Top with the remaining pork and season with salt, pepper and nutmeg.
Pour in the wine or cider and dot with flakes of butter.
Cover with the remaining pastry and cut a slit on top.
Decorate with pastry leaves.
Brush with beaten egg.
Bake at 425°F for 15 minutes, then reduce to 375°F for an additional 45 minutes.
Serve hot.

Recipe Summary

Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 741 Calories from Fat 354

% Daily Value*

Total Fat 40 g61.1%

Saturated Fat 19.4 g96.8%

Trans Fat 0 g

Cholesterol 255.5 mg85.2%

Sodium 247.3 mg10.3%

Total Carbohydrates 39 g13%

Dietary Fiber 3.6 g14.6%

Sugars 23.9 g

Protein 50 g99.9%

Vitamin A 14.4% Vitamin C 14.9%

Calcium 3.9% Iron 15.7%

*Based on a 2000 Calorie diet

Cheshire Pork Pie Recipe