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Pork pie with caramelised apples

Clodagh McKenna from Good Food Live
Apple and pork are a great combination, used here by Clodagh McKenna to to create a truly tasty, hearty pork pie

Pork pie with caramelised apples

Method

1. Preheat the oven to 170ºC/gas 3. First caramelise the apples. Melt the butter in a frying pan over a medium heat. Add the apples and honey and fry for 10 minutes, tossing frequently, until caramelised.

2. Grease a casserole dish with butter. Place a third of the sausagemeat along the base of the dish, and a third of the bacon.

3. Season with salt and freshly ground pepper, sprinkle over one tablespoon of winter herbs and layer with caramelised apples. Repeat until you use up the sausagemeat, bacon, herbs and apple.

4. Roll out the puff pastry and cover the pie. Prick the top with a fork and brush with beaten egg. Bake in the oven for 55-60 minutes. Serve warm

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Serves: 4

Prep: 20 min
Cook: 1 hr 10 min

Ingredients
1 knob of Butter
200g cooking apples, ideally Bramley, peeled, cored and sliced
2 tbsp Honey
400g sausage meat, free range
200g Bacon, diced
1 pinch salt and fresh ground black pepper
3 tbsp mixed herbs, thyme, rosemary or sage
300g Puff pastry
1 egg, beaten for glazing