Wild Pork, Apple & Garlic Pie

List of Ingredients

500g Premium Game Wild Pork Dice
20ml olive oil
150g onion, diced
1 apple, peeled and diced
2 garlic cloves, crushed
50ml dry sherry or white wine
1 bay leaf
½ tsp sage, dried
1 tsp paprika
200ml chicken stock
Salt and pepper (to taste)
Store bought or homemade pastry

Cooking Method

1. Heat half the oil in a pan and brown the diced meat in batches. Remove from pan and set aside.

2. Using the remaining oil, cook the onion, apple and garlic for 5 minutes.

3. Deglaze the pan with sherry or white wine. Return the meat to the pan with the bay leaf, sage and paprika. Add the stock. Cover and cook over a low heat for 1-2 hours until tender. Stirring occasionally. Once cooked transfer to a shallow tray to cool. ​

4. Line a 20cm pie dish with pasty and fill with the cooled meat mixture. Cover with pastry lid and seal the edges. Make small slits in the top with a knife. Brush with egg wash or milk and bake at 200C for approximately 30 minutes or until the pastry is golden.

Stay In The Loop

Be the first to know about exclusive offers.

Sign up and enjoy 20% off your first order plus go in the draw to win a Butchers Choice Box valued at $99.