Pork pie with caramelised apples

By: Clodagh McKenna From: Good Food Live

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Prep time:
20 mins
Cook time:
1 hrs 10 mins
Serves:
4

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

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Drink with...
Chenin blanc

Ingredients

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