• For the relish

  • ½ cucumber

  • 1 onion

  • 225g (8oz) caster sugar

  • 150g (5oz) cider vinegar

  • 1 tsp of salt

  • 2 tsp of brown mustard seeds

  • For the pie

  • 50g (2oz) butter

  • 200g (7oz) Bramley apples, peeled, quartered and cored

  • 2 tbsp honey

  • 400g (14oz) pork sausage meat, free-range

  • 200g (7oz) bacon, diced

  • 300g (10oz) puff pastry

  • 1 tbsp of thyme

  • 1 tbsp of rosemary

  • 1 tbsp of sage

  • salt and freshly ground black pepper

  • 1 egg, beaten

  • To serve

  • green salad leaves


  • For the relish:

  • 1.

    Using a mandelin thinly slice the cucumber and onion into a large bowl.

  • 2.

    Pour the sugar, mustard seeds, vinegar, and salt over the cucumber and onion.

  • 3.

    Cover with a towel and leave for about 2 hours. Then give the cucumber pickle a good stir and leave for a further hour.

  • 4.

    Either store covered in a fridge or in a sterilized jar.

  • For the pie:

  • 1.

    Pre-heat oven to 160C/320F/Gas Mark 2.

  • 2.

    Melt a knob of butter in a frying pan over a medium heat.

  • 3.

    Add the apples and honey and leave for 10 minutes to caramelise, tossing frequently.

  • 4.

    Grease a casserole dish with butter.

  • 5.

    Place a third of the sausage meat along the base of the dish, and a third of the bacon.

  • 6.

    Season, sprinkle one tbsp of herbs, and layer with caramelised apples. Repeat the layers until you reach the top.

  • 7.

    Roll out the pastry and cover the pie.

  • 8.

    Prick the top with a fork and brush with a beaten egg (this gives a lovely golden colour).

  • 9.

    Place in the oven for 55-60 minutes.

  • To serve:

  • 1.

    Serve a generous slice of the pie with some pickle and a green salad.

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