Ingredients

•   onion, sliced raw
• ½ in slices cooking apple, peeled, sliced into ½ inch slices
•   lean pork, very thin hammered slices
•   puff pastry, round for top and rim for edge of dish
• ½ water or stock
• ½ wine
•   egg, beaten, for washing top

Method

1. Slice raw onion in a size 3 soufflé dish.
2. Cover with ½ inch slices of peeled cooking apple.
3. Add a layer of very thin hammered slices of lean pork.
4. Add a final layer of sliced onion.
5. Fill pie with ½ water or stock and ½ wine.
6. Place a rim of pastry around the top edge of the dish, then cover the dish with a round of puff pastry.
7. Wash the top with egg and fork round the edge to seal.
8. Stand in the fridge for 30 minutes.
9. Place in oven at Mark 6 for at least 1 hour. Serve.

Notes