Pork And Apple Pot Pies

• 1 tablespoon olive oil
• 1 1/2 pounds pork shoulder trimmed and cubed
• 1 onion large, finely chopped
• 1 celery stalk finely chopped
• 1 carrot finely chopped
• 1 1/4 teaspoons fennel seeds
• 1 1/2 cups apple cider
• 2 granny smith apples cored and thinly sliced
• 1 sheet frozen puff pastry thawed and cut into 4 squares
• 1 egg yolk beaten
• sweet potatoes
• salad

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, carrot, fennel seeds, apple cider, granny smith apples, pastry, egg yolk, sweet potatoes, salad

Taken from www.yummly.com/recipe/Pork-and-Apple-Pot-Pies-1399386 (may not work)