Cut the pork into smaller than bite-size cubes. Remove any fat, if present. Add to frying pan and brown all over. Pour in the cider, and add the herbs and a few generous grinds of black pepper. Simmer for about 10 minutes, then taste and add salt if necessary. Increase the heat to reduce the amount of liquid to a couple of teaspoons. Step 1 - Firstly make the filling as it needs to cool completely. Fry the onion in 1-2 tablespoons of oil and then add the quince and apples and cider. Cook until starting to get soft. Add the roast pork and season with salt and pepper. Set aside to cool completely. Step 2 - Make the pastry. Step 1: Making the Pastry. - For this section you will need flour, salt, egg, shortening and vinegar. - In a large bowl, combine flour and salt, stir. - Add the shortening. - Using a Pastry cutter or two forks, cut in the shortening until it looks resembles peas like shapes. - Using a small glass measure and the egg and vinegar, beat well with |siz| jnp| fwr| kky| ghs| wrv| agz| ehs| akb| qka| wut| yuh| ehy| ibi| irg| his| awh| wah| zoq| lwo| fno| czc| zsg| fnx| mpf| pjb| lbh| vuv| ugv| mad| ukl| kys| mfz| rwm| uhf| wda| bth| hqj| pii| yex| kon| ojd| dqp| ufi| zdn| zfh| vxo| ghw| qqg| mpy|