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Pies & Pastries

Pork, Apple & Sage Pasty

These hearty pork pasties combine seasoned pork mince with potato, swede, leek and tart apple for a rich savoury filling with just a touch of sweetness. Wrapped in sturdy homemade pastry and baked until deeply golden, they are perfect for lunches, picnics or cold-weather comfort food.

Published

Pork, Apple & Sage Pasty

At a glance

Prep
45m
Cook
45m – 50m
Chill
30m
Serves
8 medium-large pasties
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Ingredients

  • Pastry

  • Filling

  • To Finish

Instructions

Make the pastry

  1. Rub the lard and butter into the flour and salt until the mixture resembles coarse crumbs. Add the cold water gradually and mix until a firm dough forms. Knead briefly until smooth, then wrap and chill for at least 30 minutes.

Prepare the filling

  1. In a large bowl, combine the pork mince, potato, swede, leek or onion, apple, sage and thyme. Season generously with salt and black pepper, then mix until evenly combined. Keep the filling chilled and avoid seasoning too far in advance, as the salt can draw moisture from the pork and vegetables.

Divide and roll

  1. Divide the pastry into 8 equal pieces. Roll each piece into roughly: 20 cm rounds at about 3 mm thick

Fill and crimp

  1. Place around 210g filling onto one half of each pastry round, leaving a border around the edge. Brush the edge lightly with egg, fold over and crimp firmly. Cut a small steam vent in the top of each pasty.

Chill

  1. Place the assembled pasties into the fridge for 20–30 minutes while the oven heats.

Bake

  1. Brush with beaten egg. Bake at: 220°C (200°C fan) for 15 minutes Then reduce to: 180–190°C (160–170°C fan) Bake for a further: 30–40 minutes until deeply golden and cooked through.

Rest

  1. Allow to rest for 10–15 minutes before eating. The filling will stay extremely hot inside.

Notes

  • A tart apple such as Bramley or Granny Smith works best.
  • You can pack the filling in, the filling is fairly dry before its cooked and the pastry is sturdy enough it take it.
  • The filling should look fairly dry before baking; the juices form naturally in the oven.
  • Best eaten warm, but excellent cold the next day too.

Tips

  • Keep the pastry and filling cold while assembling for cleaner crimping and better pastry texture.
  • Dice the vegetables fairly small so they soften fully during baking.
  • Season generously — pastry naturally softens flavours slightly once baked.
  • Don’t worry if the filling seems dry before baking. The pork and vegetables release enough moisture in the oven to create their own juices.
  • These pasties can handle a generous amount of filling thanks to the sturdy pastry and relatively dry filling mixture.
  • Chill the assembled pasties before baking to help them hold their shape.

Substitutions

  • Pork mince: Sausage meat or turkey mince can also work well, or stick with traditional beef.
  • Apple: Bramley or Granny Smith are ideal, but any tart apple works.
  • Leek: Onion can be used instead.
  • Swede: Substitute with extra potato or carrot if preferred.
  • Sage: Thyme or rosemary also pair well with pork.
  • Lard: White shortening can be used in the pastry if needed.

Storage & Reheat

Storage

  • Store cooled pasties in the fridge for up to 3 days.
  • They can also be frozen for up to 3 months.

Reheating

  • Reheat in the oven at 180°C until piping hot throughout.
  • Avoid microwaving if possible, as it softens the pastry.
  • Frozen pasties can be reheated directly from frozen, though they will take longer.

Serving Suggestions

  • Serve warm with brown sauce, mustard or apple chutney.
  • Pair with baked beans, mushy peas or a simple green salad.
  • Excellent for packed lunches, picnics or road trips.
  • Best enjoyed slightly warm rather than piping hot straight from the oven.

Equipment

  • A digital scale helps keep the pastry and filling evenly portioned.
  • A large mixing bowl makes combining the filling easier.
  • Use a sharp knife for small, even vegetable dice.
  • A baking tray with baking paper helps prevent sticking.
  • Preheating the tray can help achieve a crisper pastry base.
  • A pastry scraper is useful for lifting and shaping the dough.