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Pork & parsnip cobbler

Pork & parsnip cobbler

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Rating: 4 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 8

Sweet parsnips work well with pork in this one pot autumnal warmer – it really needs little or no accompaniment

  • Freezable (Can be frozen at end of step 5)
Nutrition: per serving
HighlightNutrientUnit
kcal825
fat29g
saturates10g
carbs49g
sugars0g
fibre7g
protein31g
low insalt0.88g
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Ingredients

For the cobbler crust

Method

  • STEP 1

    For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.

  • STEP 2

    Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.

  • STEP 3

    Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.

  • STEP 4

    For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don’t knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.

  • STEP 5

    Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.

  • STEP 6

    Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

RECIPE TIPS
FREEZING

Make the pork and parsnip cobbler up to the end of step 5. Double wrap in its dish in cling film and freeze for up to 2 months. The evening before serving, put the frozen cobbler into the fridge and leave to thaw overnight. Continue from step 6.

Recipe from Good Food magazine, November 2001

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Overall rating

Rating: 4 out of 5.19 ratings
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