Ingredients - serves 4
|7oz (200g) Bramley apples, peeled cored and sliced||1 small onion, chopped|
|2 parsnips, peeled and sliced||½oz (15g) butter|
|Salt and freshly ground black pepper||1 tablespoon local honey (set or runny)|
|4 rashers smoked streaky bacon, chopped||14oz (400g) herby pork sausage meat formed into 8 patties|
|A little vegetable oil||11oz (300g) puff pastry|
- Melt the butter and the honey together in a frying pan over a medium heat.
- Place the sliced apples in the frying pan and cook for about 10 minutes turning frequently until the apple slices are caramelised.
- Remove from the frying pan and put to one side.
- In the same pan add a little oil and brown the patties, onion, parsnips and bacon.
- Place the patties in the bottom of a 1 pint (600ml) greased pie dish.
- Cover with the caramelised apple and then top with the other browned ingredients.
- Season well with the salt and pepper.
- Roll out the puff pastry and cover the pie. Make a slit in the top and brush with beaten egg or milk.
- Place in an oven pre-heated to 180ºC/350ºF/Gas mark 4 for 45 mins. The pastry should be well risen and golden brown.
I found this a useful dish to use the leftover sausage meat and bacon that was in the freezer after Christmas.