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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Mmmmmm, comfort food. Ingredients:
12oz. / 340g shortcrust pastry |
10oz. / 285g bacon, chopped |
*for those who cannot or do not eat bacon, thicker slices of beef salami roughly chopped work just fine. |
1/4 pint / 150ml dry cider |
2-3 large onions, chopped |
2 medium to large cooking apples, peeled and chopped |
1 egg |
2 tbsp. parsley |
1 tbsp. cornflour |
salt and fresh ground black pepper |
*this original recipe does not call for cabbage but if i want to make this an authentic irish dish, i add 1/4 wedge of cabbage, finely sliced and par-boiled. |
Directions:
1. Pre-heat oven to 375°F, 190°C, Gas 5.
2. Remove any rind from the bacon and roughly chop it.
3. Peel and roughly chop the onion and apple.
4. Mix the bacon, onion, apple and chopped parsley together seasoning well.
5. Place into a 1 pint or 600ml pie dish.
6. Mix the cornflour with a little cider and pour it in.
7. Add the remaining cider over the mixture.
8. Roll out the pastry on a floured surface.
9. Cut a strip long enough to fit around the edge of the pie dish.
10. Moisten the rim of the dish and press the pastry around the edge of the pie dish.
11. Moisten the strip of the edge and add the lid of the pie.
12. Trim excess pastry and crimp the edges together in a fluted pattern.
13. Decorate with excess pastry if desired, brush with beaten egg.
14. Bake for 45 minutes or until golden brown and the filling is cooked.
15. Serves: 4
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