Recipe - Pork And Apple Pie

FILLING
500 g Minced pork
100 g Mushrooms; cut or sliced up
1 small Onion; finely chopped
2 Cloves garlic; finely
chopped
1 lg Apple; finely chopped,
; peel included
1 lg Egg
One half teaspoon Grated nutmeg
1 teaspoon Grated lemon rind
50 g Pistachios; (or other nuts
of
; choice)
Breadcrumbs; (preferably
made
; with yesterdays'
; bread)
Salt and pepper to taste

TO ASSEMBLE
Puff pastry sheet
2 Rashers bacon; (2 to 3)
1 sl Apple
1 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; One half Vegetable; One half Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.