*Pork and Apple Pie*

*Pork and Apple Pie*
Serves 4

This is one of the favourite things I like to do with leftover Roast Pork.  It's also perfect for this time of year because of all the apples we end up with, and that I want to get used up.  Pork and apple are perfect partners!

2 1/2 cups, more or less, cold roast pork, cut into cubes
2 medium to large tart apples, peeled, cored and sliced
1 cup of leftover gravy
salt, pepper
Summer Savoury
Short crust pastry to cover

Pre-heat the oven to 200*C?400*F.  Lightly butter a shallow baking dish.

Place alternate layers of the pork and apple into the prepared baking dish, sprinkling each layer lightly with some salt, pepper and summer savoury.  Pour the gravy over the top when done layering.  Cover the top with pastry, crimping the edges around the dish.  Prick or slash the top.  Brush with a bit of beaten egg yolk if desired, and sprinkle with some sea salt and cracked black pepper.  Bake for about 15 minutes, until the crust starts to brown.  Reduce the heat to 180*C/350*F and bake for another half hour, until the apples are soft and the filling is bubbling nicely away.

I usually serve this with some extra gravy, peas and carrots, as well as some mash or chips on the side.  It makes Todd a very happy camper, and when he's happy . . . I'm happy too.