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Ingredients

• 1 quantity Hot-water crust pastry (see our separate recipe on this site)
• Pork and prune filling:
• 1 tbsp sunflower oil
• 400g (14 oz) pork fillet, trimmed of all fat and cut into bite-sized pieces
• 2 leeks, sliced
• 150 ml (5 fl oz) apple juice
• 200 ml (7 fl oz) pork, chicken or vegetable stock
• 1 tbsp dry sherry
• grated zest of 1 orange
• 1 tbsp chopped fresh sage or 1 tsp dried sage
• 170 g (6 oz) ready-to-eat stoned prunes
• 2 tsp cornflour
• salt and pepper

Description

A Pastry Crust Covers A Savoury Filling Of Pork And Prunes Cooked In Apple Juice With Orange Zest And Sage. Serve With Boiled Potatoes And Seasonal Green Vegetables.

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