Already familiar with Higgidy pies and quiches, available from our local supermarkets, we decided to try founder and author of Higgidy Cookbook recipe for Pork and Apple Stroganoff Pie. It was absolutely delicious and we loved the cheddar crust.
Read our review of The Higgidy Cookbook.
Higgidy Pork and Apple Stroganoff Pie with Cheddar Crust
Equipment: 1 x 1.4 litre ovenproof pie dish
For the cheddar pastry
- 230 grams plain flour, plus a little extra for dusting
- 0.5 teaspoon salt
- 125 grams butter, chilled and diced
- 40 grams mature cheddar cheese, finely grated
- 1 medium egg, lightly beaten
- 2-3 tablespoons ice-cold water
For the filling
- 1-2 tablespoons vegetable oil
- A good knob of butter
- 1 large onion, thinly sliced
- 1 medium leek, thinly sliced
- 2 garlic cloves, finely chopped
- 600 grams pork tenderloin, cut into 2-3 cm pieces
- 2 eating apples, such as Braeburn, peeled, cored and cut into small wedges
- 2 tablespoons plain flour
- 200 ml cider
- 1 tablespoon grainy mustard
- 150 ml full-fat soured cream
- 150 ml hot chicken stock
- Salt and freshly ground black pepper
To make the pastry, sift the flour and salt into a food processor. Add the chilled butter and pulse until the mixture looks like fine breadcrumbs. Stir in the cheese, then add the ice-cold water, just enough to bring the pastry together. Shape into a round disc, wrap in clingfilm and put into the fridge to chill for 30 minutes.
Meanwhile, make the filling. Heat a tablespoon of oil with the butter in a large non-stick frying pan, add the onion and leek, and cook gently for 5 minutes to soften the vegetables. Add the garlic and cook for 2 minutes. Spoon into your pie dish.
Increase the heat, add a splash more oil, then fry the pork for a couple of minutes only, just enough to brown the meat. Spoon into the pie dish.
Keep the pan on a high heat and fry the apple pieces in the remaining fat, until lightly browned and Beginning to soften.
Transfer to the pie dish. Sprinkle the flour over the top and stir well, to evenly combine. Pour the cider into the empty pan and bubble until reduced by half. Lower the heat, add the mustard, soured cream and stock and stir well to combine.
Season with salt and pepper to taste and immediately pour over the meat in the pie dish. Give it all a good stir and set aside to cook completely.
Preheat the oven to 200 C / fan 180 C / gas mark 6. Brush the edges of the pie dish with beaten egg.
On a lightly floured work surface, roll out the pastry to about 3mm thick and drape it over the top of the filling. Crimp the edges to seal. Cut a steam hole in the middle.
Decorate the top of the pastry with your pastry trimmings (cut into apple shapes or leaves) and brush the pie all over with beaten egg.
Bake in the oven for 40 minutes or until the filling is piping hot and the pastry is golden and crisp. Serve with wilted kale.
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