This MasterChef Ireland dish is served with butternut apple cider gravy, toffee apple, leek and pork pie.


  • pie:
  • 225 g flour
  • 85 g lard
  • 100 ml water
  • salt
  • minced pork
  • leeks
  • cumin ground
  • coriander ground
  • parsley
  • 0.5 butternut squash
  • 50ml apple cider
  • pork:
  • collar of pork
  • 2 pears
  • garlic whole bulb
  • sage bunch
  • 500 ml chicken stock
  • 2 red onions
  • 1 tbs french mustard
  • 1tbs honey
  • eggs for brushing
  • toffee apple:
  • cooking apples
  • caster sugar
  • water


  • Pie: Melt lard, water. Mix in flour/salt. Allow to cool. Mince pork, sweat down leeks in butter and let cool. Mix with mince and season. Make into meatballs and put in fridge. Roll out pastry and fit to mould. Insert mince pork. Brush with egg. Put in oven and bake until golden brown.
  • Pork: Brush pork with mustard. Put into roasting tray and roast on high for 30 minutes. Turn heat down and add to roasting tray, pears cut in half, garlic, sage, chicken stock and honey.
  • Cover in foil and cook for 2- 2.5 hours. When ready allow meat to rest. Remove some of the juices from the tray and put in saucepan. Add cider and reduce right down. Serve with pears, garlic and sauce.
  • Butternut: Peel and cube the butternut. Fry in frying pan until tender.
  • Toffee Apple: Melt sugar and water until caramelised. Using a melon baller, cut circles out of the apples. Dip the apples in the sugar and set aside.

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