Pork and apple go so brilliantly well together, it's almost enough to convince a hardline atheist that there may be something to this "intelligent design" malarky after all. While the flavour of apples is an important ingredient in these pasties, it's the liquid expression of the fruit as an accompaniment that interests me more.
Traditional cider apples are classified by their sharp, sweet and bitter characteristics: a good cider balances these elements, which is why it's such a great match for these pasties, which have touches of sweetness (from the pork and sugar), sourness (rhubarb and vinegar) and bitterness (spices and rosemary).
Luckily, there's a good choice of ciders now in bottle-shop land. The number of artisan cider producers is increasing; larger drinks companies are producing a wider range of more interesting ciders; and specialty beer importers are shipping some outstanding ciders from England, France and New Zealand.
A glass of crisp apple cider is an inspired match for these golden, buttery parcels of tender pork and potato.