Granny Smith Applescored and cut in chunks bite sized
1
clove
garlic minced
2
tablespoons
yogurt
Steps
Sequence
Step
1
2 cups of finely diced roast pork
1 cup of diced smoked ham
1 med. finely diced onion
1 med. finely diced apple (skin removed
1 diced rasher of bacon
1 clove of garlic minced
1 tbspn light olive oil
1 tbs all purpose flour
2 tbs of Greek yogurt
1 tsp caraway seeds crushed
salt and
pepper to taste
optional
For the Jelly
1 1/4 cups veal or chicken stock
2 teaspoons gelatine
2
in frypan saute 1 med. finely diced onion, 1 med. finely diced apple (skin removed), 1 diced rasher of bacon, and 1 clove of garlic minced in 1 tbspn light olive oil till transparent. Add 1 tbs of flour to the mix and cook one minute, add 2 tbs of Greek yogurt, 1 tsp caraway seeds crushed and heat through, salt and pepper to taste, then leave to cool
3
Preheat 200°C
For the Pastry
2 cups plain flour
1 teaspoon salt
90 g lard or polyunsaturated margarine
2/3 cup water
1 egg, beaten for glaze
To make the pastry
sift the flour and salt into a bowl and make a well in the centre. Put the lard or margarine and the water into a saucepan, heat gently until the fat melts, then bring slowly to the boil. Remove from the heat immediately and mix into the flour with a wooden spoon. Cover and set aside until cool enough to handle.
Cut dough into 6 pieces
On a lightly floured surface, roll out dough to fit oiled muffin tin or ramekins. Press evenly over the base and sides, trim and use leftovers for lids. Spoon the filling into the tin, pressing it down well.
Roll out the remaining dough for lids, brush the edges of the dough with water, cover with the ‘lid’ and press the edges together to seal, brush lid with egg glaze. Make a hole in the centre of the pie.
Reduce the temperature to 180°C Place on a baking tray, in the centre of the oven for 25 minutes or golden brown.Cover with foil if pies are becoming too brown.
Take pies out of the oven, leave to stand for 5 minutes
4
optional:Jelly
Put 3 tablespoons of the stock into a small saucepan and sprinkle the gelatine on top. Leave to stand for 2–3 minutes, then heat until the gelatine has dissolved. Stir the mixture into the remaining stock. Cool until slightly syrupy, then pour it carefully into pies through the hole in the centre. Chill the pie overnight before serving.
