Pork and apple pie

Yield: 6 servings

Measure Ingredient
500 grams Minced pork
100 grams Mushrooms; sliced
1 small Onion; finely chopped
2 \N Cloves garlic; finely chopped
1 large Apple; finely chopped,
\N \N ; peel included
1 large Egg
½ teaspoon Grated nutmeg
1 teaspoon Grated lemon rind
50 grams Pistachios; (or other nuts of
\N \N ; choice)
\N \N Breadcrumbs; (preferably made
\N \N ; with yesterdays'
\N \N ; bread)
\N \N Salt and pepper to taste
\N \N Puff pastry sheet
2 \N Rashers bacon; (2 to 3)
1 slice Apple
1 \N Egg yolk mixed with 1 Tbsp milk to glaze



Mix all filling ingredients together except the breadcrumbs.

Slowly add breadcrumbs, mixing all the time, until you have a firm mixture.

This usually requires 2 or 3 tablespoons of breadcrumbs.

Lay out large sheet of puff pastry on piece of baking paper placed on baking tray.

Put down a layer of bacon rashers.

Add a layer of apple slices

Place filling mixture in the centre.

Fold up sides and ends and join at the top, pinching the pastry together to seal it well.

Glaze top with the egg and milk mixture.

Bake in 190øC oven for 45 minutes, or until pie is golden brown.

Leftover potential: Keeps two or three days in the refrigerator.

Converted by MC_Buster.

Per serving: 51 Calories (kcal); 1g Total Fat; (16% calories from fat); 2g Protein; 10g Carbohydrate; 31mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; ½ Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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