Pork Pie Slice with Chutney
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 Citrus juicer, 1 Vegetable brush, 1 Pot mit Deckel, 1 Tablespoon, 1 Wooden spoon, 3 Plates, 1 Fork, 2 Non-stick pans (1 davon mit Deckel), 1 Measuring cups, 1 Teaspoon
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter a rectangular tart tin.
3.
Roll out the dough on a floured surface, to fit the tin. Line the base and sides of the tin. Gently press the pastry into the corners of the tin, trimming off any excess
4.
For the filling: heat the oil and brown the sausages on all sides. Remove from the pan and add the onion and apple to the pan and cook until just soft, but not browned.
5.
Place the sausages, onions and apple on the base of the pastry case.
6.
Whisk together the eggs and milk and season with salt and pepper. Pour over the sausages and bake for 25-30 minutes until the filling is set and the pastry is golden.
7.
Serve hot or warm with the chutney.
