This pork, apple, and ale pie is perfect for banting if you’re that way inclined. It boasts tons of fat courtesy of smoky kassler chops, and a coupl’a cups of cream. Plus, the toasty mustard and cauliflower top is carb free!
With apples currently in season, this is the ultimate autumnal feast. Whether you’re banting or not, this homemade pie will have you avoiding those garage grown catastrophes for life.
It’s sweet – because soft, stewed apples, smoky – because smoked pork, just a little acidic – because ale, and deliciously rich and smooth due to a fair amount of cream and milk. The roasted cauliflower top is bolstered with mustard for an added flavour punch.
SERVES 4 – 6
How to make pork, apple, and ale pie
- 1 large head of cauliflower cut into florets
- 1 onion chopped
- 2 apples (granny smith or pink lady – these are sweet, slightly sour, and have a crisp flesh) cored, and chopped into small cubes.
- 2 potatoes chopped into small cubes
- 2 Tbs fresh thyme leaves
- 1 bay leaf
- 4 kassler chops cut into cubes, or 2 kassler chops, and 2 kassler steaks. (Kassler chops are extremely fatty! That’s why I use a couple of steaks as well.)
- 1 and a half cups ale. I use First Light by Devil’s Peak because I like it! Use any light, fruity ale.
- 2 cups cream
- 1 – 2 tsp corn flour (optional)
- 1 cup milk
- 1 tsp wholegrain mustard
Step by step
1.Pre-heat your oven to 180 degrees Celsius.
2.Arrange the cauliflower florets on a baking tray, drizzle with olive oil, season, and place in oven. Allow to cook until cauliflower is soft – approximately 20 minutes.
3.Meanwhile, heat a deep saucepan, or pot to medium heat with olive oil, and saute onions.
4.Once onions are translucent, add apples and potatoes and cook until tender.
5.Now add thyme and bay leaf, and saute until fragrant.
6.Add pork to the pan, cook for a minute or two, and then add ale.
7.Allow ale to simmer and reduce for 10 – 15 minutes.
8.Add 1 cup of cream, and allow to simmer on low heat for another 10 – 15 minutes.
9.In the meantime, puree the cooled soft, cooked cauliflower in a blender, or with a stick blender.
10.Add the remaining cup of cream, to the cauliflower and mix to incorporate.
11.Now add the milk, and again mix to incorporate. You may want to blend a couple of times to get a smooth texture, but don’t overdo it otherwise the cream may curdle.
12.Add the mustard, season, mix, and set aside.
13.At this point you may want to thicken the pork filling with corn flour. Mix a tsp with a touch of water and pour it into the pan. Mix and allow to simmer for a minute or two. If you’d like to thicken it further, add another teaspoon of corn flour.
14.Turn your oven on grill at 200 degrees Celsius.
15.When ready, turn your saucy pie filling into an oven dish, then top with cauliflower puree.
16.Place in oven for approximately 10 minutes until cauli top is browned.