If you’re looking for a tasty twist on the traditional pasty, look no further than this delightful free-range pork dish. Suitable for most seasons, these pasties can be consumed as a complete meal, served as appetisers, or popped into lunch boxes as a quick, healthy snack.
What’s Inside Matters
No matter how tasty a meal is, it’ll only ever be as good as what’s in it. That’s one of the best things about these pasties, as they’re absolutely packed full of incredibly fresh ingredients such as:
Pork:
A lean meat that provides a fantastic source of vitamins B6 and B12 as well as iron, protein and zinc, pork is also super supportive for both muscle health and development.
Pro Tip: Source your pork from a free-range butcher to ensure you’re cooking with top-quality meat that offers great nutritional value.
Granny Smith Apples:
Packing a punch in terms of both vitamin C and fibre, the Granny Smith Apples in this dish can help boost your immune system, lower your risk of diabetes, and even promote weight loss if that’s a journey you’re on.
Carrots:
Great for keeping blood sugar low and loading up on beta-carotene plus vitamin A, carrots can also help strengthen bones. There is also truth to the claim that these orange vegetables can help improve eyesight, as the vitamin A in them is an essential nutrient for this part of the body.
Desiree Potatoes:
Boasting fantastic potassium levels and immune system-strengthening vitamins and nutrients, Desiree potatoes also provide magnesium to help our bodies rest and heal.
Fun Fact: Any leftover Desiree potatoes can be used for a side salad as they’re a great all-rounder.
Thyme:
Although usually talked about mainly in terms of the flavour it can add to a dish, thyme is actually wonderful for supporting the health benefits of other ingredients. Featuring vitamins A and C, iron, manganese and fibre, this tasty herb can give the other ingredients in your dish an extra boost.
Delicious and Nutritious Family Fun
Not only are these Pork & Apple Pasties delicious, but making them can also be a great family bonding activity.
This pork recipe is a fantastic one for getting the kids involved during the school holidays. In addition to being super fun to make, it can also be an educational experience. Ensuring that your children have a good relationship with nutritious food is one of the best things you can do for their future health, so why not take the time to explain the ingredients and the benefits of cooking at home to them while you’re prepping?
Ready To Get Cooking?
Head down to your friendly local free-range butcher in Melbourne to grab the pork, then make your way to your preferred greengrocer to get any other ingredients you need. Once you’re home with your fresh and fabulous ingredients, gather the family in the kitchen, and bond over whipping up a storm.
Ingredients
- 500 gram Pork fillets (cut into 2cm cubes)
- 2 tablespoon Olive oil
- 1 medium Brown onion (finely chopped)
- 1 medium Carrot (peeled and cut into 2cm cubes)
- 1 medium (180g) Desiree potato (peeled and cut into 2cm cubes)
- 1 large Granny Smith apple (peeled, cored and grated)
- 1 tablespoon Plain flour
- 2 tablespoon Tomato sauce
- ¾ cup Chicken stock
- 2 tablespoon Fresh thyme leaves (finely chopped)
- 6 sheet Frozen ready-rolled short crust pastry, partially thawed
- 1 Egg (whisked)
- Tomato chutney or tomato sauce (to serve)
Instructions
- Heat 1 tablespoon oil in a large frying pan over medium heat. Add pork and cook, stirring often, for 2-3 minutes or until lightly browned. Transfer to a plate.
- Add onion, carrot and potato to pan. Cook, stirring occasionally, for 10 minutes or until softening.
- Heat remaining 1 tablespoon oil in pan over medium heat. Add grated apple. Sprinkle over flour, stir and cook for 1 minute. Stir in tomato sauce. Gradually add stock, stirring, until well combined. Bring mixture to the boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until vegetables are tender. Add pork and thyme to pan. Season with salt and pepper. Set aside to cool.
- Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a 14cm cutter, cut 2 rounds from each pastry sheet. Spoon 1/3 cup pork mixture into centre of each round. Brush edges with cold water. Bring pastry edges together to form a semi-circle. Pinch and crimp edges together to seal.
- Place pasties onto prepared trays and brush with egg. Bake for 25 minutes or until golden and cooked through. Serve with tomato chutney or tomato sauce.
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