Sausage, Bacon and caramelised Bramley Apple Pie

To start our year focussing on the Bramley, here is a recipe for a pie that includes meat, veg and accompaniment all in one dish. Easy to make and saves on washing up.

Please try to buy your ingredients locally and support our local farmers and shops. You will see that in the two recipes included this month I have emphasised the use of local honey. We have very local providers and research has shown that using honey local to you helps to alleviate the symptoms of pollen allergy.

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


  1. Melt the butter and the honey together in a frying pan over a medium heat.
  2. Place the sliced apples in the frying pan and cook for about 10 minutes turning frequently until the apple slices are caramelised.
  3. Remove from the frying pan and put to one side.
  4. In the same pan add a little oil and brown the patties, onion, parsnips and bacon.
  5. Place the patties in the bottom of a 1 pint (600ml) greased pie dish.
  6. Cover with the caramelised apple and then top with the other browned ingredients.
  7. Season well with the salt and pepper.
  8. Roll out the puff pastry and cover the pie. Make a slit in the top and brush with beaten egg or milk.
  9. 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.


bacon chopped

Bramley apple

sausage meat