300 g (12 oz) shortcrust pastry
1 lb (450 g) pork sausage-meat
2 onions, sliced
1 tablespoon chopped parsley or sage
4 apples, sliced
3 rashers of bacon, chopped
1 teaspoon mustard
egg to glaze
salt and pepper
1 lb (450 g) pork sausage-meat
2 onions, sliced
1 tablespoon chopped parsley or sage
4 apples, sliced
3 rashers of bacon, chopped
1 teaspoon mustard
egg to glaze
salt and pepper
method
1. Roll out the pastry and line a flan tin, reserving enough for the lid.
2. Melt a little butter in a frying pan and gently fry the onions and bacon.
3. Add the sausage-meat and cook for 15 minutes. Stir frequently.
4. Add the mustard, seasoning and herbs. Mix well.
5. Put the sausage mixture into the pie, alternating the layers of meat with layers of apple.
6. Cover with a lid, glaze and bake at 200°C, 400°F, mark 6 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 for a further 25-30 minutes until the pastry is browned and cooked through.
2. Melt a little butter in a frying pan and gently fry the onions and bacon.
3. Add the sausage-meat and cook for 15 minutes. Stir frequently.
4. Add the mustard, seasoning and herbs. Mix well.
5. Put the sausage mixture into the pie, alternating the layers of meat with layers of apple.
6. Cover with a lid, glaze and bake at 200°C, 400°F, mark 6 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 for a further 25-30 minutes until the pastry is browned and cooked through.
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