September 27, 2015 / Lyn Jones / 0 Comments
Serves 6
500g short crust pastry ready-made
750g sausage meat
1 dspn curry powder
1 tsp salt
1 Tab fruit chutney
1 cooking apple, grated
1 large onion, grated
2 tomatoes, sliced thinly
- Divide pastry into 2 halves. Line a 9″ shallow tin with half the pastry.
- Heat sausage meat to remove the fat then mix tog. the meat and curry for 2 mins.
- Add salt and chutney and cool.
- Spread half mixture over base, then apple, onion and tomato. Finish with rest of meat.
- Cover with rest of pastry, prick well, brush with egg and milk.
- Bake at 400 degrees F for 20-25 mins and serve cut into squares or oblongs.
September 22, 2014 / jonesd / 0 Comments
serves 4
770g Select Sliced apples ie pre-sliced (and skinned?)
1/4 cup sultanas
2 Tab brown sugar
1/3 cup thick custard (opt)
1/2 tsp ground cinnamon
grated lemon peel (if no custard)
breadcrumbs or walnut crumbs (if no custard)
5 sheets frozen filo pastry, thawed
small tub plain yoghurt – for filo layers
2 Tab icing sugar (opt)
thick custard, cream or ice-cream to serve
Preheat oven to 170 degrees C. Line a large baking tray with baking paper.
Combine fruits, sugar, (custard), (peel) & cinnamon in a bowl.
Place a filo sheet on flat work bench, brush thinly with yoghurt and top with another sheet. Repeat.
Spoon fruit mixture along one long side leaving 5 cm on each end.
Sprinkle bread or walnut crumbs over fruit mixture. Fold ends in and roll up to enclose filling.
Transfer to prepared try and brush strudel with butter, oil or yoghurt.
Bake 20-25 mins til golden & firm to touch. Cool slightly before sprinkling with icing sugar.
Slice and serve with remaining custard or other things.