Pork, Sage & Cider Pot Pie

Hill House Farm Pork, Sage & Cider Pot Pie

Using our very own Gloucester Old Spot Diced Pork and Cowfold Cider from nearby Trenchmore Farm

Comforting and easy to put together, this tasty Pork Pot Pie is packed full of 'Farm to Fork' flavour. Perfect for feeding the family on a cold or rainy day, adding the Sage and Cider turns this classic, winter warmer into something special.

Prep Time : 15-20 mins
Serves: 4-6 people
Cooks in : approx 2 hrs


For the Filling
Gloucester Old Spot Diced Pork - 800g
Plain Flour - 3 Tbsp
Oil - 4-5 Tbsp
Cowfold Cider - 300ml
Shallots, peeled and quartered - 250g
Medium Leek, washed & sliced - 1
Garlic Clove, crushed - 1
Sage Leaves - 3
Wholegrain mustard - 2 Tbsp
Pork or Chicken Stock - 300ml
Double Cream - 100ml
Eating Apples, peeled, cored & sliced - 2
Salt & Pepper

For the Cider & Sage Suet Pastry Crust
Plain Flour - 300g + extra for rolling
Baking Powder - 1 tsp
Salt – ½ Tsp
Dried Suet -150g
Sage, finely chopped – 2 leaves
Cowfold Cider - 150ml
Egg, beaten -1



  1. Preheat oven to 180ºC/160ºC fan/ Gas 4
  2. Place the flour into a bowl and toss through the diced pork. Heat 2-3 tbsp of oil in a large frying pan and lightly brown off the diced pork, remove and place into a lidded casserole dish.
  3. Pour the cider into the frying pan, deglaze the pan then pour into the casserole dish.
  4. Wipe the pan dry, then heat the remaining oil and add in the onion, garlic & sage, sauté until slightly coloured. Remove and transfer to the casserole dish, along with the leeks, mustard & stock. Casserole in the oven for 1 ½ hours, or until the pork is tender.
  5. Add in the cream and the apples, mix everything together. Season with salt & pepper to taste. Set aside to completely cool.
  6. Meanwhile make the suet pastry, sift the flour, baking powder and salt into a bowl, add in the suet and the chopped sage. Pour in the cider and form to a soft ball of dough, cover and leave to rest. Preheat oven to 200ºC/180ºC fan/Gas 6.
  7. To assemble. Place the pie filling into a large pie dish. Roll out the pastry to 1/2 cm thick, brush the edge of the pie dish with beaten egg. Drape the pastry over the pie dish and using your fingers crimp the edges.
  8. Decorate the top of the pastry with the pastry trimmings and brush the pie with the beaten egg, cut a steam hole in the middle of the pie with a knife.
  9. Bake for 35-40 minutes until the pastry is golden and the filling is piping hot.
  10. Serve with buttered spring cabbage and carrots.

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