Pork And Apple Pot Pies

• 1 tbsp olive oil
• 1 1/2 lbs pork shoulder, trimmed and cubed
• 1 large onion, finely chopped
• 1 None celery stalk, finely chopped
• 1 None carrot, finely chopped
• 1 1/4 tsp fennel seeds
• 1 1/2 cups apple cider
• 2 None Granny Smith apples, cored and thinly sliced
• 1 sheet frozen puff pastry, thawed and cut into 4 squares
• 1 None egg yolk, beaten
• None None Mashed sweet potatoes and salad, to serve

1. Heat oil in a large saucepan on high heat. Brown pork in 2 batches for 3-4 mins each. Reduce heat to medium. Add onion, celery, carrot and 1 tsp of the fennel seeds. Cook for 8-10 mins, stirring occasionally, until tender and golden.
2. Pour in cider and bring to a simmer. Reduce heat to low; simmer, partially covered, for 15-20 mins, until meat is tender and sauce is reduced by half. Season to taste.
3. Preheat the oven to 400u0b0F. Reserve 8 apple slices. Spoon 1/2 the pork mixture into four 1-cup ramekins. Layer with remaining apple slices, then remaining pork mixture. Cover each dish with a pastry square, pressing around edges to seal and trimming excess. Top with reserved apple slices. Brush with yolk and sprinkle with remaining 1/4 tsp fennel seeds.
4. Bake for 10-15 mins, until pastry is puffed and golden. Serve with sweet potato mash and salad.

olive oil, pork shoulder, onion, celery stalk, carrot, fennel seeds, apple cider, apples, pastry, egg yolk, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/30333 (may not work)