Pork And Apple Pot Pies - cooking recipe

Ingredients

1 tbsp olive oil
1 1/2 lbs pork shoulder, trimmed and cubed
1 large onion, finely chopped
1 None celery stalk, finely chopped
1 None carrot, finely chopped
1 1/4 tsp fennel seeds
1 1/2 cups apple cider
2 None Granny Smith apples, cored and thinly sliced
1 sheet frozen puff pastry, thawed and cut into 4 squares
1 None egg yolk, beaten
None None Mashed sweet potatoes and salad, to serve

Preparation

Heat oil in a large saucepan on high heat. Brown pork in 2 batches for 3-4 mins each. Reduce heat to medium. Add onion, celery, carrot and 1 tsp of the fennel seeds. Cook for 8-10 mins, stirring occasionally, until tender and golden.
Pour in cider and bring to a simmer. Reduce heat to low; simmer, partially covered, for 15-20 mins, until meat is tender and sauce is reduced by half. Season to taste.
Preheat the oven to 400\u00b0F. Reserve 8 apple slices. Spoon 1/2 the pork mixture into four 1-cup ramekins. Layer with remaining apple slices, then remaining pork mixture. Cover each dish with a pastry square, pressing around edges to seal and trimming excess. Top with reserved apple slices. Brush with yolk and sprinkle with remaining 1/4 tsp fennel seeds.
Bake for 10-15 mins, until pastry is puffed and golden. Serve with sweet potato mash and salad.