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Irish Pork Ciste (Pork & Apple Casserole Pie)

Irish Pork Ciste (Pork & Apple Casserole Pie) created by HeatherFeather

A pie casserole made with pork and apple filling topped with crust.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Olha7397
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@Olha7397
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"A pie casserole made with pork and apple filling topped with crust."
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  1. HeatherFeather
    Irish Pork Ciste (Pork & Apple Casserole Pie) Created by HeatherFeather
    Reply
  2. HeatherFeather
    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.
    Reply
  3. HeatherFeather
    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.
    Reply
  4. Oleaceae
    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.
    Reply
  5. Olha7397
    A pie casserole made with pork and apple filling topped with crust.
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