Pastry – short or puff, homemade, frozen or packet mix.
450gms carne picada porco
1 tbsp olive oil
1 large or 2 small onions, chopped
1 packet Sage and Onion Stuffing Mix
1 Bramley apple (optional)
1 tin Branston Baked Beans
1 egg (to glaze pastry)
Gently fry the chopped onion until transparent. Add the pork mince and stir well until cooked. Turn off heat.
Make up the sage and onion stuffing according to the packet instructions, then mix this in with the pork and onion mixture. Add and mix in the baked beans. Season to taste.
Roll the pastry to line and cover your chosen dish. Line the dish and add the meat/bean mixture. Grate the apple over this (if using). Cover with the pastry lid, glaze with egg and cook according to the pastry instructions.