Pie with pork and apples. By Gian Luca Demarco

Did you know that pork goes well with apples? Famous chef GIAN LUCA DEMARCO proposes to prepare a delicious and filling pie with everyday ingredients.

The cake was made with a compact, mobile grill during LA MAISTAS COBB and this grill grill COBB wok, but you can also prepare this dish in any other grill or home kitchen with your existing cooking utensils. 

Tables: STYLE DE VIE Acacia serving tables. Knives: OLIVE FORGED. Knife stand: STYLE DE VIE

Ingredients for 8 servings:

For the dough:

• 400 g of flour
• 200 g butter
• 100 ml water
• Salt (to taste)

For the stuffing:

• 400 g minced pork
• 250 ml 35% cream
• Olive oil (a splash for frying)
• 2 apples
• 1 egg
• 1 onion
• Salt and pepper (to taste)
• Cinnamon (to taste)

 Table: lilac / Style de Vie collection

Production:

• Grind the cold butter and flour using a pastry blender, then add the water little by little. Add a couple of pinches of salt. Divide the dough into two parts, wrap each in cling film and leave in the fridge for 30 minutes.
• Fry the finely chopped onion in olive oil and add the minced pork. Season with salt and pepper.
• Dice 1 apple and fry with the meat.

• Roll out the dough and place it in a tin lined with baking paper. Place the meat and apple filling.
• Cut the second apple into crescents and arrange on top of the meat-apple filling.
• In a bowl, whisk together the egg and 250 ml of heavy cream. Season with cinnamon, salt and pepper. Pour the cream sauce over the meat filling. Roll out the remaining dough, cut and cover the filling.
• Bake in a grill at an indirect temperature of 180 degrees or in a convection oven for 35-40 minutes.

For a more detailed look at the production process, more tips and the story of the birth of the dish, please watch the full programme here.