Puff-Topped Spiced Pork and Apple Pot Pie
- prep time30 min
- total time 70 min
- serves 6
Warm and hearty, this mouth-watering pot pie will be the jewel of your dinner spread. Courtesy of Alison Kent.
1 Tbsp (15 mL) vegetable oil
1 onion, diced
1 ribs celery, diced
2 clove garlic, minced
1 ¼ lb(s) (550 g) lean ground pork
1 large potato (about 225 g), peeled and coarsely grated
1 Fuji or Granny Smith apple, peeled and coarsely grated
1 cup (250 mL) beer or sodium-reduced chicken broth
½ tsp (1 mL) each salt and pepper
¼ tsp (1 mL) ground allspice
⅔ cup (150 mL) Cheddar cheese, shredded
1 sheet (10-inch/25 cm) puff pastry, thawed
1. In large skillet or Dutch oven, heat oil over medium heat; cook onion, celery and garlic, stirring occasionally, until softened, about 5 minutes.
2. Add pork; cook, breaking up with spoon, until no longer pink, about 5 minutes. Stir in potato, apple, beer, salt, pepper and allspice; cook, stirring, until almost no liquid remains, about 5 minutes. Scrape into 9-inch (23 cm) glass pie plate; sprinkle with cheese.
3. Beat egg with 1 tbsp (15 mL) water; brush rim of pie plate with some of the egg wash. Fit pastry over filling, trimming corners, pressing to adhere to plate rim and fluting edge or folding pastry under to seal. Cut two or three steam vents in top. Brush top with some of the remaining egg wash.
4. Bake in preheated 375°F (190°C) oven until pastry is deep golden and puffed, 20 to 25 minutes. Let stand for 10 minutes before slicing and serving.