This delicious pie used leftover roast pork, it would also be nice with leftover cooked chicken or lamb.
A couple of handfuls of cooked Pork, diced
A few rashers of Bacon
One Leek, washed and chopped
A cooking apple (I used Bramley)
Teaspoon of Mustard seeds
A couple of grinds of Black Pepper
Half a teaspoon of ground Mace
A generous slosh of Cream (you can use creme fraiche if you prefer)
A sheet of Puff pastry
Fry the bacon, mustard seeds and leek in a pan with a little butter. While this starts cooking peel and chop the apple and then it add to the pan along with black pepper and mace.
When the leeks have softened turn off the heat and stir in the leftover pork and the cream.
Lay the ready rolled puff pastry onto a baking tray and brush the edges with egg. Place about three handfuls of the filling onto one side of the pastry – it’s important not to overfill it*. Fold the other half over to form a lid, turn the edges and press down with a fork. Next, use the fork to make holes in the top to let steam out, brush with egg and sprinkle with some salt crystals.
Bake in the center of the oven at 180oC for approximately 45 minutes.
* if you have extra filling it is nice with a baked potato, or you could freeze it for a future pie. I had a go at putting it in a quiche but there was too much liquid in it so the consistency wasn’t right- it was yummy though!
I must say that I am enjoying Simple September so far. Receiving lots of courgettes, runner beans and apples from my parent’s garden has helped; although it does take rather a lot of imagination not to quickly get bored of courgette!
Some of you will know that I use the same basic sponge recipe for many of the cakes I make – Delia’s ‘all-in-one-sponge’ recipe. I find it incredibly versatile; sometimes I add lemon zest and then add a lemon-drizzle topping, other times I add chocolate followed by coffee icing… the possibilities are endless. Yum.
4oz self raising flour
4oz golden caster sugar
1 teaspoon baking powder
two eating apples
two tablespoons demerara sugar
Preheat the oven to 180oC.
Quarter the apples, remove the core and then cut into thin slices. Place the apple slices in the base of a round cake tin lined with greaseproof paper and sprinkle them with demerara sugar. You could also add a little sprinkle of mixed spice at this stage if you so wish.
Put the remaining ingredients into a bowl and combine well with an electric whisk. Cover the apples with the mixture and bake in the centre of the oven for approximately 25 minutes. You will recognise when it is cooked because the mixture will have shrunk away from the edges of the cake tin.
Turn the cake onto a cooling rack. When cold put the cake upside down onto a plate, so that the apple is at the top.
A sad thing about moving house at this time of year is that I didn’t get to harvest the vegetables which I had lovingly grown. Thankfully my mum came to visit last week bearing gifts from her own garden. This picture was taken about a week ago and I have just polished off the runner beans, and only have a few apples and over-sized courgettes (zucchini) left.
So how have I used this great abundance?
The courgettes I have of course stuffed – I will share this with you later in the week. I have also fried them in butter and garlic as a side-dish and ‘hidden’ them in other dishes, some sweet and some savoury.
The apples are delicious eaters and I have been munching on them as they are, as well as making rather wonderful cake with them.
The new potatoes were mostly a lovely variety called Pink Fur Apple; they are delicious just boiled and then smothered in butter and pepper, although I also had a go at roasting them.
… and of course everything has been served with runner beans (apart from the cake).
I have to say that I am usually pretty rubbish at making myself eat breakfast, so I am rather pleased with this little number which I made up last week when I realised that buying a pastry on the way to work wasn’t an option with my £5 a week budget! The apples I used came from my parents apple trees – hence the winter wrinkles.
One cooking apple
1/3 cup oats
1/3 cup roughly chopped walnuts
1/3 cup sultanas
1/2 tsp dried ginger
This can be made either in a pan on the hob, or in the microwave. The first time I made it I (somewhat miraculously) had time to make it on the hob before I left the house. The following morning was a bit more ‘situation normal’ however, so I took all the ingredients with me and made it in the microwave at work and had a number of rather jealous people peering over my shoulder.
Chop and peel the apple and put it in either a small saucepan or a microwave-proof bowl. Add a splash of boiling water, the fruit and the dried ginger and cook for a couple of minutes.
Add the oats and chopped nuts, stir, and cook for another couple of minutes adding a splash more water if it looks a bit dry.
Taste and add a little sugar if necessary (depending on the sweetness of the apple and your tastebuds) and enjoy with a steaming mug of coffee.