Ingredients
- 2 tbs Olive Oil
450g lean pork leg or shoulder, chopped
2 Onions, sliced
25g Pure with Soya, Dairy Free Spread
15g Flour
600ml Cider (100 ml measure), 600 gram (remove)
50ml Cider Vinegar
200ml Hot Chicken stock
2 sprigs Rosemary, finely chopped
1 Bay Leaf
300 grams Baby Turnips, chopped
200 grams Cabbage, shredded
2 small apples, cored and sliced
150 grams peas, frozen
For the pastry hats:
250g Puff Pastry
1 medium Egg, beaten
Description
Pastry Hats Top This Succulent Pork Casserole
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