- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 eating apples, unpeeled and finely chopped
- 100g prunes, roughly chopped
- 50ml brandy (or use chicken stock)
- salt and pepper
- 600g pork mince
- 3 tbsp apple sauce
- ½ tsp freshly grated nutmeg
- 2 x 320g sheets ready-rolled shortcrust pastry
- 1 medium egg, beaten
1. Heat oil in a large, deep frying pan and gently fry onion for 10 minutes or until softened. Add garlic, apples, prunes, brandy (or stock) and plenty of seasoning. Continue cooking until the liquid has evaporated. Empty mixture into a large bowl.
2. Turn up the heat and brown the mince until there is no liquid left in the pan. Add to the onion bowl; stir to combine. Set aside to cool.
3. When filling is cool, stir through apple sauce and nutmeg, and check the seasoning. Preheat oven to 180°C. Unroll a pastry sheet and cut out as large a circle as you can. Transfer to a baking sheet. Mound the filling on to the pastry (press down lightly), leaving a 2,5cm border around the edge. Brush visible base pastry with beaten egg.
4. Unroll remaining pastry. Use a rolling pin to increase the size until it will cover the filling and base pastry. Press edges to seal. Trim into a circle (using the base layer of pastry as a guide) and crimp. Brush with beaten egg and cut a steam hole in the centre. Bake for 25 minutes or until deep golden. Serve with a green salad.
EACH SERVING (if serving 6) About 2 840kJ, 26g protein, 41g fat (15g saturated), 50g carbohydrate (13g total sugars), 5g fibre.
EACH SERVING (if serving 8) About 2 130kJ, 20g protein, 30g fat (11g saturated), 37g carbohydrate (10g total sugars), 4g fibre.