Pork And Cider Pot Pies - cooking recipe

Ingredients

1 lb pork shoulder, diced
1/3 cup all-purpose flour, seasoned
2 tbsp olive oil
2 1/2 tbsp butter
6 None shallots, halved
2 slices bacon, finely chopped
1 None large carrot, peeled, finely chopped
1 1/2 cups apple cider
3 tbsp creme fraiche
1 tbsp Dijon mustard
1.5 oz pickles, finely chopped
2 tbsp fresh sage leaves, finely sliced
1 sheet puff pastry, defrosted
None None salad or vegetables, to serve

Preparation

Preheat oven to 400\u00b0F. Arrange 4 ramekins on a baking tray.
Toss pork in flour, shaking off excess. In a large frying pan, heat 1 tbsp oil and butter over high heat. Fry pork for 3-4 mins, until browned all over. Set aside.
Add remaining oil to pan. Saute shallots, bacon and carrot for 3-4 mins, until shallots are golden. Return pork to pan along with cider and 1 cup water. Bring to a boil then reduce heat and simmer for 45-50 mins, until meat is tender. Stir in 2 tbsp creme fraiche then mustard. Simmer for 3-5 mins, until thickened slightly. Stir in pickles and sage. Season. Let cool slightly then spoon into ramekins.
Cut 4 \"lids\" from puff pastry. Cover ramekins with lids, pressing edges with a fork to seal. Use a sharp knife to cut a steam vent in each center. Brush with remaining creme fraiche. Bake for 15-20 mins, until puff pastry is puffed and golden brown. Serve with salad or vegetables.