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Pork with apple and chestnut pie recipe
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IngredientsTourte ardennaise Pork, apple and chestnut pie recipe To serve 6 225g / 8ozs of chestnuts 225g / 8ozs of cox apples 200g / 7ozs of lean pork finely minced 100ml of Madeira salt and pepper 2 eggs 15g of butter 225g / 8ozs short crust pastry 1 20cm / 8½ ins loose based flan tin Heat the oven to 190c or 375f gas 5 butter the flan tin. Cook and shell the chestnuts and break into pieces. Peel and core then finely chop the apples. Mix in with the chestnuts, pork and Madeira salt and pepper and one egg. Roll out the pastry about a 1/4 ins thick and line the flan tin. Prick the base with a fork then spread the filling over the base. Cover with the remaining pastry seal the edges brush with beaten egg. Cut a small hole in in the middle to allow the steam to escape. Bake for 45mins and then
cool for 10mins serve warm
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