猪肉苹果西打派 Pork, Apple and Cider Pie
今天这个派吧，就是真的很好吃！做起来又不是很费劲！我做的唯一的毛病就是用了阿克苏苹果，甜度略微有点高了，其他的都妥妥的，特别好吃~
用料
| 派馅 For the Filling | |
| 植物油 Vegetable Oil | 2餐匙 tbsp |
| 中号洋葱 Medium Onion | 1个, 切块 chopped |
| 芹菜 Celery Sticks | 2根, 切块 chopped |
| 猪腿肉 Pork Shoulder | 500g, 切小块 Cut to bite size |
| 面粉 Plain Flour | 2餐匙 tbsp |
| 干西打酒 Dry Cider [1] | 175mL |
| 鸡汤 Chicken Stock | 175mL |
| 苹果 Apple | 400g, 切片 Sliced |
| 鼠尾草 Sage | 适量 |
| 盐和胡椒 Salt and Pepper | 适量 |
| 派皮 For the Pastry | |
| 鸡蛋 egg | 1个, 打散 beaten |
| 干西打酒 Dry Cider [2] | 125mL |
| 橄榄油 Olive Oil | 125mL |
| 泡打粉 Baking Powder | 1茶匙 tsp |
| 面粉 Plain Flour | 350g - 400g |
| 盐 Salt | 少许 a pinch |
| 鸡蛋 egg | 1个, 打散 beaten 刷表层用 for glaze |
猪肉苹果西打派 Pork, Apple and Cider Pie的做法
制作派馅：将一勺植物油加入炒锅中中小火加热。加入洋葱和芹菜炒8至10分钟至蔬菜变软但未上色，盛出备用。For the filling, heat one tbsp of oil in a wok over a medium-low heat. Add the onion and celery and cook gently for 8 to 10 mins until soft but not coloured. Remove the vegs from the pan.
锅中加入少许植物油，调至中大火后加入猪肉块炒倒四面金黄。稍微将火调小后把洋葱和芹菜倒回锅中拌匀。将面粉撒入锅中，搅拌一分钟至均匀。Add more oil if necessary, increase the heat to medium-high and add the pork. Brown it well on all sides, then turn the heat down a little before returning the vegs back to the wok. Sprinkle in the flour, stir and cook for 1 min.
逐渐加入西打酒和鸡汤，搅拌至面粉全部吸收。加入苹果片和鼠尾草，煮开后转小火炖煮45分钟，中途搅拌防止粘锅。煮好后用盐和胡椒调味，然后放入1.2升的烤盘放凉。Gradually add the cider and stock, stirring them in so that the flour is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 mins. Stir from time to time. Once cooked, season with salt and pepper, then transfer to a 1.2 litre pie dish and leave to cool.
制作派皮。在大碗中将鸡蛋打散后与西打酒，橄榄油，泡打粉和盐混合均匀。逐渐将面粉加入混合液体直到形成一个柔软的面团。面粉也许有剩余。将面团用保鲜膜包紧在冰箱冷藏室放置30分钟。For the pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Gradually mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 mins.
烤箱预热至200摄氏度。将面团在案板上擀成3毫米厚的薄片，切出一条2厘米的长条。将烤盘圆周用水沾湿，将切出的长条粘在烤盘边缘后将面团沾湿。将剩余的派皮铺在烤盘上，边缘捏紧，中间开通气口。去除多余派皮。Heat the oven to 200C, roll out the pastry to a 2mm thickness. Cut 2cm strip from the pastry, dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Put the remaining pastry over the pie and cut a hole in the centre, press down the edges to seal. Trim off the excess pastry.
表面刷蛋液后，烤箱烤35至40分钟至派皮金黄酥脆。Brush the pastry with beaten egg and bake for 35 to 40 mins until the pastry is crisp and golden-brown.
小贴士
【1】干西打酒是指没有其他果味调味的含糖量低的最普通的西打酒，国内貌似不容易买到。可以使用100mL含气苏打水和75mL苹果汁或能买到的苹果啤酒代替。If you cannot find dry cider in China, you may use 100mL soda water and 75mL apple juice or apple flavoured beer instead.
【2】理由同上，但是因为是制作派皮需要气泡的发泡作用以及不希望甜度过高，可以使用100mL含气苏打水和25mL苹果啤酒代替。Dry cider can be replaced with 100mL soda water and 25mL apple flavoured beer instead. Make sure you do not use too much sweetened baverage in the pie pastry.
