- In a non-stick pan, gently fry the pork, spring onion, garlic and ginger until the meat is browned. De-seed and finely chop the chilli and add to the pan. Stir in the curry powder and thyme leaves and cook for 2 minutes. Add 100ml (31/2fl.oz) water and a good pinch of salt and pepper to the pan, then cover and simmer for 5 minutes.
- Meanwhile, peel and core the apples. Chop into small pieces, then add to the pork and cook for a further 5 minutes until the apple is just tender. Set aside to cool.
- Blend together the butter, flour, baking powder, turmeric and a pinch of salt until a course crumb is achieved. Mix in the eggs, and a little cold water if necessary, until the dough comes together. Wrap and chill whilst the filling cools.
- Preheat the oven to 200°C/400°F/Gas Mark 6. Thinly roll out the pastry and use an 18cm saucer to cut out six circles. Place the cooled pork filling on half of the pastry. Brush the edge with milk and fold the pastry over the filling, pinching the edges together to seal.
- Place on a baking parchment lined tray or two, glaze with milk and prick the tops to let the steam escape. Bake for 25 - 30 minutes until golden and serve with coleslaw and salad.
For further information or recipe ideas, visit www.bramleyapples.co.uk
Look out for more fab recipe ideas in every issue of Yours, out every fortnight.
Scotch Bonnet chillies vary enormously in heat and can be fierce. Test a bit of the chopped flesh with the very tip of your tongue. Take care!
400g (13oz) minced pork 3 chopped spring onions 2.5cm (1in) piece ginger, peeled and grated 1 clove garlic, crushed 1 Scotch Bonnet chilli 4 tsp Caribbean curry powder Small sprig of fresh thyme 2 large Bramley apples (approximately 400g) 350g (12oz) plain flour 1/2 tsp baking powder 175g (6oz) butter 2 large eggs 1 tsp turmeric Salt and pepper
Time: 1 hour, including cooking time Serves: 6 Nutrition: not available