Recipe for English Pork Pie

Recently my uncle passed on all his late wife's cookbooks to me, and I've had a blast exploring all the recipes she had collected during her long life. One of the recipes that caught my eye was for English Pork Pie. It was something I had always wanted to try, but had never had the opportunity.

My husband does not like any combination of meat with anything sweet, so he wasn't interested in trying this pie. Since I knew I would have to eat it all, I chose to make it in the form of several small "fried pies," except I bake them in the oven rather than fry them. After baking the pies, I wrap each one in foil and store them in the refrigerator. I find that after removing a pie from the frig, I can wrap it in a slightly damp paper towel and give it about 30 seconds in the microwave, and it will be just right for eating. It might be better if rewarmed in the oven, but I'm happy with warming it in the microwave.

Recipe:

Make your favorite pastry recipe for at least a 2-crust pie. I make extra, since it takes more to make individual pies.

Cook a pork roast as you normally would, or cook pork in a pressure cooker till tender.

Ingredients:

3 cups leftover roast pork, shredded finely
3 cups diced tart apples
4 tablespoons sugar
Nutmeg to taste
Ground cloves to taste
Enough water from cooking pork to make slightly moist mixture
If needed, add salt to taste.

Mix all ingredients together and cook slowly over low heat till apples are tender, stirring often.

Roll out round of pastry and put about 1/4 to 1/3 cup meat/apple mixture in middle of pastry round. Fold pastry over to form half-moon shape and crimp edges of pastry together. Place on baking sheet and bake at 350 degrees till crust is brown.