Our favourite TV chef duo Si and Dave have shared this fab recipe with Quids in! readers – thanks boys! Pork and apple are always a happy combo and the apple mixture acts as a sort of instant chutney, adding a nice tang to contrast with the rich sausage meat. Serves 4–6

Pastry

• 300g plain flour, plus extra for dusting

• ½ tsp baking powder

• Pinch of salt

• 75g butter, chilled and diced

• 75g suet or lard, chilled

• 1 egg, beaten

• Ice-cold water

Filling

• 1 tbsp olive oil

• 1 onion, finely chopped

• Leaves from 1 thyme sprig

• 5 or 6 sage leaves, finely chopped

• 2 eating apples, peeled, cored and diced

• 50ml cider or apple juice or water

• 1 tbsp cider vinegar

• 1 tbsp demerara sugar

• ½ tsp ground allspice

• 1 tbsp wholegrain mustard

• 600g sausage meat

• 1 egg, beaten

Method

1. First make the pastry. Put the flour and baking powder in a bowl and add a

generous pinch of salt. Add the butter and the suet or lard and rub them into

the flour until the mixture resembles fine breadcrumbs. Add the egg and just

enough cold water to make a firm dough.

2. Dust your work surface with flour. Take three-quarters of the pastry and roll it

out to fit a round, deep 16cm tin. Don’t worry if the pastry breaks or cracks

when you fit it in – simply press it well into the corners and make repairs with

any trimmings. Add any unused trimmings to the pastry reserved for the lid.

Chill the pastry in the fridge until you are ready to bake.

3. Heat the olive oil in a frying pan and add the onion. Fry over a low to

medium heat until the onion is translucent but still has a little bite to it. Stir in

the thyme, sage and apples and continue to cook for another 3 or 4 minutes.

4. Add the cider, apple juice or water, together with the cider vinegar, sugar and

allspice. Stir to combine and then bring the mixture to the boil. Simmer until

most of the liquid has evaporated and the texture is verging on jammy.

Preheat the oven to 180°C/Fan 160°C/Gas 4.

5. To assemble, spread the pastry base with the mustard. Top with the sausage

meat, pressing it down to compact it, then spread the apple mixture on top.

Roll out the remaining pastry and use it to make a lid. Brush the edges with

beaten egg and crimp them together. Brush the top of the pie with egg and cut

a couple of vents in the centre to release steam.

6. Place the tin on a baking tray and bake for about 45 minutes until the crust is

golden brown and the filling is piping hot. Good hot or cold.

The Hairy Bikers’ Brilliant Bakes by Si King and Dave Myers (Seven Dials) is out now