Ingredients
2 Pork Tenderloins
2 Apples (I used Pink Lady)
2 Potatoes
I Onion
1 Cup White Wine
Salt & Pepper
Oil
Butter
Cayenne Pepper
Brown Sugar
Puff Pastry



Method
Dice pork, season well with salt and pepper.  Place a knob of butter and some oil in camp oven and brown meat in batches.  Set aside



Peel apples and potatoes, cut in half and slice.  Peel onion, cut in quarters and slice thinly

Add another knob of butter and some oil to camp oven and fry onions until soft.  Add potato and cook for several minutes.  Add apple and cook for a further few minutes



Return pork to camp oven and add 1/4 teaspoon of cayenne pepper, 1 tablespoon brown sugar.  Stir through then add wine.  Place lid on camp oven and simmer gently for 30 minutes.  Mix a teaspoon of cornflour in a little water and add to meat mixture to thicken the gravy. Set aside to cool



Line deep pie dishes with pastry and fill with meat mixture.  I use the expanding cake tins



Pop on a pastry lid, seal the edges, add an egg wash and into a preheated hot camp oven



Cook for around 50 minutes until pastry is nice and brown



Pork pies are traditionally eaten cold but who can wait when they are this yummy

Well done I will have a go at those.
Judy and I did steak and kidney last week in the slow cooker to an old English recipe nothing fancy, very good. (Scott Rea project You tube)

Traditionally pork pies are eaten cold Rick and we had the third one that way this morning for brunch.

The apple and wine flavours were advanced more and I would say it was nicer in a different way to when hot.