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Meat Pie with Apple Chutney

Posted on August 06, 2015 by Eleanor MacDonald

Our products used in this recipe:

Apple Chutney


  • double crust pastry (of your choice)
  • 1 Tablespoon Dijon Mustard
  • 1 egg yolk


  • 1 pound lean ground beef, or finely chopped beef
  • 1 pound ground pork or finely chopped pork
  • 1 Tbsp. vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup chopped peeled potatoes
  • 1 and  1/2 tsp. dried thyme
  • 1 and 1/2 tsp. dried oregano
  • 2 bay leaves
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup tomato paste
  • 2 cups sodium-reduced beef stock
  • 1 Tbsp. Worcestershire Sauce
  • 1/4 cup chopped fresh parsley


In large sauté pan, sauté beef and pork separately over medium-high heat until no longer pink. With slotted spoon, transfer to bowl and drain fat from pan.

In the same pan, heat oil over medium heat: sauté onions stirring occasionally until golden brown (about 10 minutes).

Add garlic, carrots, celery, potatoes, thyme, oregano, bay leaves, salt and pepper. Sauté for about 5 minutes.

Add tomato paste; heat, stirring for about a minute. Pour in beef stock and Worcestershire Sauce. Bring to a boil, scraping up the brown bits.

Return beef and pork to the pan. Reduce heat, cover and simmer until potatoes start to break down, about 35 minutes. Stir in parsley. Discard bay leaves. Let cool.

On lightly floured surface, roll out half of the pastry to about 1/8" thickness. Fit into a 9" pie plate, trimmed to size of plate. Brush pastry shell with mustard. Spoon in the filling.

Roll out remaining pastry. Whisk egg yolk with 1 Tbsp. water; brush some over pastry edge. Fit pastry (trim top piece to 3/4" overhang), tucking the top under the bottom pastry. Seal and flute edge.

Brush egg mixture over pastry. Cut steam vents in top of pie.

Bake in bottom third of a 425°F oven for 15 minutes. Reduce heat to 350°F and bake until top is golden brown, about an hour. Let pie cool on a rack for about 10 minutes before serving.

Serve with Apple Chutney and a green salad.

Pork Loin with Apple and Mango Chutney

Posted on August 06, 2015 by Eleanor MacDonald
Our featured products used in this recipe:

Mango Chutney 


Apple Chutney

Make sure you use your meat thermometer – you don’t want to overcook (or undercook) this easy to cook lean meat.


  • 2 Tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 Tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 Tablespoons vegetable oil
  • 1 pound pork tenderloin
  • 1 large tart apple, such as Granny Smith, (for about 1 cup chopped)
  • 1/2 cup  Mango Chutney
  • 1/4 cup raisins
  • 1/4 cup water


Preheat the oven to 350ºF. Combine the flour, thyme, brown sugar, salt, pepper in a large ziploc bag. Add the pork tenderloin and shake to coat all sides. Shake off excess.

In an oven-proof sauté pan over high heat, add the pork tenderloin when the oil in the pan is very hot. Sear the tenderloin until browned on all sides, about 2-3 minutes.

Place the pan into the oven and roast for about 22-25 minutes, until a meat thermometer inserted into the centre of the meat registers about 155-160ºF, is slightly pink, with clear juices. Take the pork out of the oven and let it rest 5-10 minutes before slicing, and tent loosely with foil to allow the juices to be reabsorbed. Slice meat diagonally in 1/2 inch slices.

While the pork roasts, core and finely chop (do not peel) the apple. Stir the apple, mango chutney, raisins and water together in a small saucepan. Bring to a boil, stirring the sauce. Lower the heat and allow to simmer for about 6-7 minutes, until the sauce is slightly reduced. Ladle over the roasted pork tenderloin slices and serve with roasted potatoes, green beans and carrots.

* This meal is equally delicious using the Apple Chutney!