Pork And Cider Pot Pies

• 1 lb pork shoulder, diced
• 1/3 cup all-purpose flour, seasoned
• 2 tbsp olive oil
• 2 1/2 tbsp butter
• 6 None shallots, halved
• 2 slices bacon, finely chopped
• 1 None large carrot, peeled, finely chopped
• 1 1/2 cups apple cider
• 3 tbsp creme fraiche
• 1 tbsp Dijon mustard
• 1.5 oz pickles, finely chopped
• 2 tbsp fresh sage leaves, finely sliced
• 1 sheet puff pastry, defrosted
• None None salad or vegetables, to serve

1. Preheat oven to 400u0b0F. Arrange 4 ramekins on a baking tray.
2. Toss pork in flour, shaking off excess. In a large frying pan, heat 1 tbsp oil and butter over high heat. Fry pork for 3-4 mins, until browned all over. Set aside.
3. Add remaining oil to pan. Saute shallots, bacon and carrot for 3-4 mins, until shallots are golden. Return pork to pan along with cider and 1 cup water. Bring to a boil then reduce heat and simmer for 45-50 mins, until meat is tender. Stir in 2 tbsp creme fraiche then mustard. Simmer for 3-5 mins, until thickened slightly. Stir in pickles and sage. Season. Let cool slightly then spoon into ramekins.
4. Cut 4 "lids" from puff pastry. Cover ramekins with lids, pressing edges with a fork to seal. Use a sharp knife to cut a steam vent in each center. Brush with remaining creme fraiche. Bake for 15-20 mins, until puff pastry is puffed and golden brown. Serve with salad or vegetables.

pork shoulder, flour, olive oil, butter, shallots, bacon, carrot, apple cider, crueme fraueeche, mustard, pickles, sage, pastry, salad

Taken from recipes-plus.com/api/v2.0/recipes/32050 (may not work)