Bring to the boil, reduce the heat and simmer for about 45 minutes, or until the pork is tender. Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie ...

This pie looks difficult but needs only about 45 ... which I like because making two pies gives you a better crust-to-filling ratio than if you were to make one large square or round pie.

It's what you'll find in the traditional English Melton Mowbray pork pie, which is baked without a supporting tin. This pork and kumara version, which uses the same pastry, can be eaten hot or cold.

Pork and apple is a classic flavour-combination and makes a belter of a pie. Gravy is a must for some ... rolled the pastry too thin to support the filling and you’ll need to re-roll it a ...