I had a surfeit of apples to use up. Once I’d made an apple crumble I still had several left so I made a very moist carrot & apple cake (replacing the pineapple in the recipe with apple) and this lovely warming, and, oh so simple, pie. I neglected to take a photo of this one because I made the filling and pastry the day before then transported them with me to be baked the next day on holidays. This pie is filling and moorish. This quantity served 2 dinners and 2 lunches for 2 adults and 1 toddler.
Shortcrust Pastry Ingredients
- 200g plain flour
- 100g butter, chilled and cubed
- 1/4 tsp salt
- 50g water, chilled
- 8 italian pork sausages, fat ones preferably
- 3 leeks, sliced into bite-size rings
- 2 apples, peeled quartered and cored
- 1 large carrot, trimmed & chopped into 4 pieces
- 2 stalks celery, chopped into 4 pieces (I usually just do this with my hands to be honest)
- 1 clove garlic, peeled
- 1 tbsp cornflour
- 30g butter
- 1 tbsp wholegrain or dijon mustard (whichever you have, but not american mustard, this needs a little warmth and bite)
- 200ml chicken stock
- 1 egg, beaten
- Large baking dish
- small bowl
- deep heavy based pan eg le crueset
- thermomix *
- Place all ingredients except water into the bowl and mix until it looks like breadcrumbs 10 secs/speed 6
- Add water and knead 10-20 secs /
- Transfer to Thermomat or floured benchtop and knead into a tight ball.
- Wrap in cling wrap and refrigerate for at least 15 minutes
- Preheat oven to 180ºc (fan)
- In the Thermomix mixing bowl, add the carrot, garlic and celery and chop 10 secs/speed 4 then set aside
- In the mixing bowl, place the apple and chop 3 secs/speed 4 then set aside
- Fry the whole sausages in the pan until browned all over, remove and set aside.
- Pour off most of the fat left in the pan, then add leeks, and the garlic, carrot and celery mix to saute for around 8 minutes – you won’t go astray with a little golden caramelisation.
- Add the apple, flour, butter and mustard, stirring well then cook off the flour for around 5 minutes.
- Add the stock and reduce for 2-5 mins to make a sauce.
- Chop the cooked sausages into chunks and add into the pan.
- Place the mixture into the baking dish
- Roll the pastry out to fit your dish then place on the top – use your fingers to create a seal over the edges
- In the small bowl, make an eggwash with the egg and a dash of milk
- Brush the pastry with the eggwash.
- Bake for 25 mins until golden.