IRISH PORK CISTE (pork & apple casserole pie)


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Pastry Crust

1 cupflour
1/2 tsp.salt
3 tbsp.lard
2 to 3 tbsp.cold water

Pork and Apple Filling
1-1/2 lb.lean pork, cut into 1-inch cubes
1 cupwater
1/2 cupchopped onion
1 tsp.crumbled dried sage leaves
3/4 tsp.salt
1/2 cupmilk
1/4 cupall purpose flour
2lg. tart apples, peeled, cored, sliced
1 tbsp.sugar

1egg yolk
1 tbsp.milk


FOR THE PASTRY CRUST: Combine flour and salt, mixing well. Cut in lard until mixture resembles coarse meal. Add water a Tablespoon at a time, while stirring with a fork, just until mixture holds together. Form into ball. Cover with plastic wrap; refrigerate.

FOR THE FILLING: Brown pork in large saucepan over moderate heat, stirring frequently. Add water, onion, sage, and salt; mix well. Cover; simmer over low heat 30 minutes or until meat is tender.

Combine milk and flour; stir to form smooth mixture. Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming. Cook over low heat until thickened and bubbly. Pour 1/2 of pork mixture into 1 1/2 quart lightly greased casserole. Top with apples; sprinkle with sugar. Add remaining pork mixture.

Roll pastry crust. Turn out dough onto lightly floured board; roll to fit casserole dish. Place over meat mixture. Turn under small margin of pastry around edge of casserole; crimp edge. Cut several steam vents in pastry.

Beat egg yolk and milk together; brush crust well with egg wash. Bake at 450 F. for 10 minutes. Reduce heat to 350 F. and bake 25 minutes more. Serve hot. Makes 4 to 5 servings.

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