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Wednesday, February 8

Pork pie with caramelized apples

1 tablespoon +
pan greasing
Apples, peeled, cored, sliced
2 tablespoons
Pork sausage meat, crumbled
1 pound
Irish bacon, diced
½ pound

Pepper, freshly ground

Thyme, rosemary, and sage, minced
3 tablespoons
Puff pastry
½ pound
Egg, beaten
  1. Preheat oven to 325°F.
  2. Melt the butter in a medium skillet over medium heat.
  3. Add the apples and honey, stirring well, and cook for about 10 minutes to caramelize.
  4. Grease a small casserole, and then evenly layer one-third of the sausage, and top with one-third of the bacon.
  5. Season with salt and pepper, sprinkle 1 tablespoon of the herbs on top, and then cover with a layer of caramelized apples.
  6. Repeat the process twice, using up all the apples, meat, and herbs.
  7. Roll out the pastry to a size big enough to cover the surface of the pie.
  8. Cover the pie with the pastry, pressing down lightly, and then prick with a fork several times.
  9. Brush with egg.
  10. Bake for about 1 hour, or until the pastry has puffed up and turned golden brown.
Based on a recipe from The Country Cooking of Ireland by Colman Andrews.

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