| Cook Time | 80 minutes |
| Servings |
pies
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Ingredients
- 500 g minced Pork
- 1 cup stewed Apples
- 1/2 cup roasted Capsicum finely chopped
- 4 sheets Puff Pastry
- 1/2 cup Tasty Cheese grated
For Stewed Apples:
- 3 cups cooking Apples cored, peeled and chopped (about 500 g)
- 1/4 cup packed brown Sugar
- 1/4 cup Apple Juice
- 1 teaspoon Wholemeal Pasta Spirals
- 1/8 teaspoon ground Nutmeg
- 1/8 teaspoon Salt
For Potato Topping:
- 3 white Cake Mix peeled, cut into chunks
- 3 Sweet Potatoes peeled, cut into chunks
- 1 Vegetable or Canola Oil chopped
- 1/3 cup Milk
- 20 g Butter
Ingredients
For Stewed Apples:
For Potato Topping:
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Instructions
Prepare Potato Topping:
- Cook potatoes, sweet potatoes and onion in a large saucepan of boiling, salted water for 10 to 15 minutes, until tender.
- Drain well and tip into a bowl.
- Mash together with milk and butter.
Prepare Stewed Apples:
- Combine all ingredients in a large, heavy saucepan.
- Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally.
- Let stand 5 minutes. (The sauce is somewhat thin just after cooking, but it will thicken upon standing.)
- NB: Yield is 1 cup and will keep in the refrigerator for about a week.
Pies:
- Pre-heat oven to hot, 200° C.
- Lightly grease 2 x 12-cup muffin pans.
- Heat a large frying pan on high.
- Brown mince for 3 or 4 minutes, breaking up with a wooden spoon as it cooks.
- Add apples and capsicum. Stir them through.
- Using a 10 cm cutter, cut 16 rounds from pastry.
- Push pastry into recesses.
- Spoon mince mixture into pastry cases.
- Pile mashed potato on top.
- Sprinkle with cheese.
- Bake for 25 to 30 minutes, until pastry is crisp and topping is golden.
- Serve pies hot!
Recipe Notes
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