Recipe

Pulled Pork, Apple & Sage Pithivier

Name: Pulled Pork, Apple & Sage Pithivier
Total time: 95 min
Yield: 4
Ingredients: 2 × 200g Redefine Pulled Pork (defrosted); 1–2 tbsp vegetable oil; 3 shallots, chopped; 2 celery sticks, chopped; 2 tbsp plain flour; 175ml dry cider; 175ml vegetable stock; 1 cooking apple, peeled, cored and sliced; 2 eating apples, peeled, cored and sliced; 6 sage leaves, chopped; Salt & pepper; 2 sheets vegan puff pastry; Plant milk (for brushing); 500g red cabbage, finely sliced; 1 apple, grated; 1 shallot, sliced; 30g brown sugar; 50ml apple cider vinegar; 100ml water or stock; 15g vegan butter or oil; Salt & pepper

A golden vegan puff pastry pithivier filled with rich Redefine Pulled Pork, cider-braised shallots, celery, apple and sage. Sweet, savoury and comforting, served with warming braised red cabbage for a perfect sharing dish.

about 95 min
Moderate

Ingredients

Pulled Pork Filling

× 200g Redefine Pulled Pork (defrosted): 2
vegetable oil: 1–2 tbsp
shallots, chopped: 3
celery sticks, chopped: 2
plain flour: 2 tbsp
dry cider: 175ml
vegetable stock: 175ml
cooking apple, peeled, cored and sliced: 1
eating apples, peeled, cored and sliced: 2
sage leaves, chopped: 6
Salt & pepper

Pithivier Pastry

vegan puff pastry: 2 sheets
Plant milk (for brushing)

Braised Red Cabbage

red cabbage, finely sliced: 500g
apple, grated: 1
shallot, sliced: 1
brown sugar: 30g
apple cider vinegar: 50ml
water or stock: 100ml
vegan butter or oil: 15g
Salt & pepper

Method

Make the Braised Red Cabbage

Heat the butter or oil in a large pan. Add the shallot and cook until softened. Add the cabbage and grated apple.

Stir in the sugar, vinegar and water or stock. Cover and cook gently for 30–40 minutes, stirring occasionally, until soft and rich. Season to taste.

Make the Filling

Heat the oil in a large pan. Cook the shallots and celery for 8–10 minutes until softened. Add the Redefine Pulled Pork and cook until lightly caramelised.

Stir in the flour and cook for 1 minute. Pour in the cider and stock and stir well. Add both kinds of apple and the chopped sage.

Simmer gently for 10–15 minutes until rich and slightly thickened. Season with salt and pepper and allow the filling to cool slightly.

Assemble the Pithivier

Preheat the oven to 190°C. Roll out one pastry sheet onto a lined baking tray. Spoon the filling into the centre, leaving a border around the edge.

Place the second pastry sheet over the top and press the edges firmly to seal. Trim into a large round if needed, and crimp the edges with a fork or your fingers.

Cut a small steam hole in the centre, lightly score curved lines across the top and brush with plant milk.

Bake

Bake for 35–40 minutes until golden brown and crisp.

To Serve

Slice the pithivier and serve with the warm braised red cabbage.

Made with