Pork, Apple & Chestnut Pie

This dish serves 3 - 4 people. You will need:

- 10oz (300g) lean Blythburgh Free Range Pork
- 7oz (200g) chopped onion
- 1tbsp (15ml) olive oil
- 10½oz (312.5g) eating apples (Cox’s are best) peeled and cored)
- 1tsp (5ml) chopped fresh thyme (if dried ½tsp (2.5ml))
- Salt and pepper
- 1 tin peeled chestnuts
- 3 eggs (Size 2)
- 1lb (450g) shortcrust pastry
- A little milk

1. Cook the onion in the oil until golden brown. Chop the pork and apples into small pieces, put into a bowl and add the onions, herbs and chestnuts cut into quarters. Beat 2 eggs and add to the bowl with the seasoning

2. Roll out of the pastry and line a greased 9” round pie dish. Fill with the meat mixture and using the remainder of the pastry, make a lid, sealing the edges.

3. Brush the top with the remaining egg.

4. Bake in the oven at 200ºC, 400ºF or Gas Mark 6 for 50 minutes until golden.

5. Serve hot, warm or cold with vegetables or a salad.