By Sally Cinello


Leftover roast pork, diced up

Leftover gravy from recipe below


Apple Cider Gravy 


2 Tablespoons plain flour

4 Tablespoons of reserved roast pork cooking juices/fat

300ml pork/chicken or vegetable stock

300ml The Original Sydney Cider

Salt, to your taste


  1. Whisk the flour with the reserved cooking juices in a saucepan until combined & cook for a few minutes. 
  2. Gradually pour in the stock, whisking until smooth. Stir in the cider.
  3. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt. 
  4. Preheat the oven to 200°c or 180°c fan forced.
  5. Mix the pork & gravy together – don’t heat up the filling as the pies cook better with cold filling 
  6. Put the filling in a ramekin with a puff pastry lid or in a pie tin with your choice of puff pastry lid with or without shortcrust pastry base. 

Alternatively if you  have a pie maker, use shortcrust pastry for the base & puff pastry for the lid  with a 1/4 cup of filling per pie, cook as per pie makers instructions 

Roast Pork & Apple Cider Gravy Pies