Belinda Brooksby of Cafe Sidra talks about their special pie, voted by Western Bulldog’s great, Bob Murphy as the best pie in the universe.
“We wanted to bake a pie with ingredients that were as local as possible and yet easy enough to get our hands on. The ingredients that presented themselves to us were pork, cider and potatoes, now who is not going to enjoy a combination like that? The heritage cider apples used to make 321 Still Cider grow about 3km from the cafe. The pork is farmed locally and the potatoes literally jump out of the fertile, volcanic soil that sustains this wonderful rural community.
So lets put them all together and see how delicious we can be. The pie casing is a short crust and it is in the case that the cider works its magic. Then we house the slow cooked pork and potatoes and the gorgeous gravy with a pastry lid. Tell me when you’re getting hungry? Enjoy, Belinda.”
Recipe makes four pies
CIDER SHORT CRUST PASTRY
1 free-range egg, beaten 125ml 321 cider
125ml olive oil
1 tsp baking powder pinch of salt
350-400g plain flour
1 free-range egg, to glaze
For the cider pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Gradually mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
Once chilled, roll out and press into tins. Return tins to refrigerator while making filling.
PORK AND CIDER FILLING
500 grams free range pork cubed 1/4 cup plain flour
2 cups 321 still cider
2 tablespoons olive oil 2 garlic cloves
2 red onions finely chopped 1 carrot finely chopped
2 celery stalks finely chopped 4 potatoes peeled and diced 1 tablespoon fennel seeds
Roll pork through seasoned flour.
Heat oil in a cast iron pot, brown off pork.
Add all other ingredients (except cider) stir until well combined and fragrant.
Add cider and simmer for 1 hour stirring occasionally.
Allow pork to cool completely before making pies.
Bake for 40 minutes at 200 deg.