Steve’s Pork and Apple Pasties
The world's best pastie of course comes from Mcleod's Bakery - 491 Beryl St, Broken Hill NSW 2880. But these gourmet ones are pretty good too, if changing ingredients try to keep the mix drier rather than soggy, and cheap, No-Frills pastry is just as good as the expensive stuff.
Combine all except meat onion and pastry in a bowl and mix.
Fry off onion in oil until clear and add mince, fry off until cooked.
Combine with apple mix.
Cut Puff pastry sheet into 4 (for small pasties) or leave whole for very large pasties.
Spoon mix diagonally onto pastry and fold and crimp.
Wash with egg, sprinkle with seeds and bake at 200C (fan) for 25 minutes until pastry is golden brown.
400-500g Pork Mince
1 Onion diced
4 sheets Puff Pastry
100g Semi dried apples (5mm diced)
1 TBS Verjuice (or mild vinegar)
2 TBS Marmalade
1 tsp Tarragon
1 tsp salt
½ tsp ground pepper
¼ tsp Cinnamon
¼ tsp Nutmeg
Optional sesame/nigella seeds for sprinkling.