Mmmmmmmm Pie for Winter.

Yes you know you want to! Carry the leftovers around in a stain resistant container... if there are any leftovers that is!

  • 2 x 375g packs shortcrust pastry 

  • 300g streaky bacon dry cure

  • 15g butter 

  • 2 onions, finely chopped

  • 2 small Braeburn apples

  • 1tsp mixed dried herbs

  • 750g minced pork 

  • 1 egg

  • pinch of salt


  1. Preheat oven to 170°C fan

  2. Grease a 9-inch round tin.

  3. Lightly flour a work surface, and unroll 1 pack of pastry. Roll out a little larger than the tin so that it lines the base and comes three quarters of the way up the side of the cake tin. 

  4. Press into the corners of the tin and up against the sides, easing out any pleats of pastry. 

  5. Chill while making the filling.

  6. Snip the bacon into small pieces using kitchen scissors.

  7. Heat the butter in a frying pan and fry for 3-4 minutes until cooked.

  8. Add the onions and cook until transparent, but not browned. Tip this into a mixing bowl

  9. Coarsely grate the unpeeled apples into the onion mixture (discarding the cores) and stir in the herbs.

  10. Add the mince, and using your hands, squeeze the mixture together well. 

  11. Place inside the pastry case.

  12. Unroll the second sheet of pastry and cut to fit the top of the pie. Put in place and press around the edge to seal. Trim the edge.

  13. Re-roll the pastry trimmings and cut out letters to decorate the top! 

  14. Brush with the beaten egg and bake for 1 hour until golden brown.

This pie is absolutely delicious hot AND cold! Eat straight after baking and bring your cold left overs and show off your cooking skills at work.