Cheshire (like) pork and apple pie
Pork second courses
This is my updated version of England's Cheshire Pork Pie which was documented in the 18th century. Basically, it was layers of raw pork and apples seasoned with a a little nutmeg and white wine, encased in a short crust pastry. It seemed a little "blah" to me so I fiddled around with it, omitting the nutmeg, browning the pork and adding potatoes and onions and then covering with puff pastry.
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