This delicious Jamie Oliver Piccalilli, Pork & Apple Pie recipe is a quick and easy savory treat, perfect for any occasion. The crispy pastry encases a flavorful pork and apple filling, complemented by tangy piccalilli. You can easily swap ingredients for what you have on hand, making it a versatile dish!
Ingredients Needed
- 250g (2 cups) strong flour, plus extra for dusting
- 125g (½ cup + 2 tbsp) cold unsalted butter
- 1 onion
- 2 small eating apples
- 1 jar of piccalilli
- 250g (9 oz) higher-welfare pork mince
- 1 free-range egg
- 4 tsp sesame seeds
- 20g (¾ oz) Cheddar or Red Leicester cheese
How To Make Piccalilli, Pork & Apple Pies
- Prepare the dough: In a bowl, mix 250g of flour with a pinch of sea salt. Chop the cold butter into pieces, add it to the flour, and rub it in using your thumbs and fingertips until the mixture resembles breadcrumbs. Make a well in the center, gradually add 75ml (5 tbsp) of cold water, and mix to form a slightly tacky dough. Wrap in clingfilm and chill in the fridge for 1 hour.
- Prepare the filling: Peel the onion and quarter the apples, removing the cores. Thinly slice the onion and apples. Use an air fryer to dehydrate the onion and apple at 200ºC for 10 minutes, then allow them to cool.
- Blitz the piccalilli: Spoon the piccalilli into a blender and blitz until smooth. Transfer 2 tablespoons of the blended piccalilli to a bowl with the pork mince and season with salt and pepper. Set aside some of the piccalilli for later use and pour the rest back into the jar to refrigerate for up to 3 weeks.
- Combine filling ingredients: Once the dehydrated onion and apple are cool, chop them finely and add to the minced mixture. Scrunch everything together well, then divide the mixture into 4 equal-sized rounds.
- Roll out the pastry: Divide the chilled dough into 4 equal pieces. Roll out each piece between two sheets of greaseproof paper until it’s just under ½ cm thick and about 15cm wide. Place a round of filling in the center of each pastry circle, then fold and crimp the edges around the filling, leaving some exposed.
- Bake the pies: Beat the egg and brush the exposed pastry with the eggwash. Sprinkle the sesame seeds onto the pastry and grate the cheese over the exposed filling. Place the pies in the air fryer and cook at 200ºC for 15 minutes, or until the pastry is golden and the filling is cooked through.
- Serve: Serve the pies with the remaining blitzed piccalilli and a fresh carrot, apple, and walnut salad.
Recipe Tips
- Use cold butter: Make sure the butter is very cold when making the pastry. This helps create a flaky, crisp texture once baked.
- Don’t overwork the dough: When mixing the dough, be gentle. Overworking it will make the pastry tough instead of light and flaky.
- Chill the dough: Always chill the dough for at least 1 hour. This helps it firm up, making it easier to roll out, and prevents shrinking while baking.
- Air-fry at the right temperature: Make sure your air fryer is preheated to 200ºC before cooking the pies to ensure the pastry crisps up nicely and the filling is cooked through.
- Grate the cheese finely: Grating the cheese finely before sprinkling it on top allows it to melt quickly and evenly, creating a beautiful golden crust on the pies.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pies cool completely to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap the pies tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep in the freezer for up to 3 months. When ready to eat, thaw the pies in the fridge overnight before serving.
- Reheat: Preheat the oven to 180ºC (350ºF). Place the pies on a baking tray and heat for about 10-15 minutes, or until the pastry is crisp and the filling is hot throughout.
Nutrition Facts
Serving Size: 1 pie (1/4 of the recipe)
- Calories: 633
- Total Fat: 35.3g
- Saturated Fat: 19.6g
- Total Carbohydrate: 58.9g
- Dietary Fiber: 3.3g
- Sugars: 9.6g
- Protein: 23.7g
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