Black Treacle Pork and Pear Suet Pot Pie

Ingredients

• pork shoulder, diced650 g
• onion, diced1 large
• carrot, diced1 large
• pear, peeled and diced2
• black treacle1 tbsp
• dry cider250 ml
• chicken stock250 ml
• fresh thyme1 tbsp
• plain flour2 tbsp
• suet120 g
• self-raising flour180 g
• mustard powder1 tsp

Method

1. 1Heat the oven to 170°C. In a heavy pan, brown the pork well in batches, then set aside.
2. 2Cook the onion and carrot in the same pan until softened, stir in the flour, then add cider and stock gradually to make a glossy gravy.
3. 3Return the pork, add treacle and thyme, cover, and simmer gently for 40 minutes until starting to tenderize.
4. 4Stir in the pears and cook 10 minutes more so they soften but keep their shape.
5. 5Mix the suet, self-raising flour, mustard powder, and a pinch of salt with enough cold water to make a soft dough. Roll or press to fit the pie dish.
6. 6Transfer the filling to a pie dish, top with the suet lid, and bake for 25-30 minutes until puffed and golden. Rest 10 minutes before serving.

Tips

• Brown the pork properly; it builds the deep comforting flavor that makes the pie special.
• Add the pears late so they stay fragrant rather than turning to puree.
• If the gravy seems thin before baking, simmer uncovered for a few minutes to concentrate it.

Nutrition