A pie casserole made with pork and apple filling topped with crust.
Make and share this Irish Pork Ciste (Pork & Apple Casserole Pie) recipe from Food.com.
- 1 cup flour
- 1⁄2 teaspoon salt
- 3 tablespoons lard
- 2 -3 tablespoons cold water
PORK AND APPLE FILLING
- 1 1⁄2 lbs lean pork, cut into 1-inch cubes
- 1 cup water
- 1⁄2 cup chopped onion
- 1 teaspoon crumbled dried sage
- 3⁄4 teaspoon salt
- 1⁄2 cup milk
- 1⁄4 cup all-purpose flour
- 2 large tart apples, peeled, cored, sliced
- 1 tablespoon sugar
- 1 egg yolk
- 1 tablespoon milk
- FOR THE PASTRY CRUST: Combine flour and salt, mixing well. Cut in lard until mixture resembles coarse meal. Add water a Tablespoon at a time, while stirring with a fork, just until mixture holds together. Form into ball. Cover with plastic wrap; refrigerate.
- FOR THE FILLING: Brown pork in large saucepan over moderate heat, stirring frequently. Add water, onion, sage, and salt; mix well. Cover; simmer over low heat 30 minutes or until meat is tender.
- Combine milk and flour; stir to form smooth mixture. Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming. Cook over low heat until thickened and bubbly. Pour 1/2 of pork mixture into 1 1/2 quart lightly greased casserole. Top with apples; sprinkle with sugar. Add remaining pork mixture.
- Roll pastry crust. Turn out dough onto lightly floured board; roll to fit casserole dish. Place over meat mixture. Turn under small margin of pastry around edge of casserole; crimp edge. Cut several steam vents in pastry.
- Beat egg yolk and milk together; brush crust well with egg wash. Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake 25 minutes more. Serve hot. Makes 4 to 5 servings.
- International Creative Cookbooks Irish Cooking.
I thought this was very good. The crust was very easy to make and tasted great, although I had to use butter flavor Crisco shortening in place of lard, as I had none. I loved the flavor of the gravy this made and found the apples to compliment the dish very well. I used two very large Granny Smith apples. The pork was a bit drier than I would have preferred, which I was concerned about with it being lean pork. It was still overall very good and I would make it again, possibly using turkey instead of the pork, and just cooking it in the gravy for less time. Rather than making one large casserole for this, I split it into 4 individual pot pie dishes. Made for Virtual Tour of the British Isles & Ireland 2009.
I thought the crust was good (and really easy!) but the apples added a bit of a strange flavor (and I usually like fruit and meat together). The sauce wasn't super-flavorful, either. I think when I make it again--which I probably will--I'll substitute potato or carrot slices for the apples and add some salt and pepper to the white sauce.