Kentish apple & sandwich pork "surprise" pie served with sweet potato rounds & homemade tomato relish

Amelia Murton

Amelia Murton from Canterbury College in Canterbury 2016 Competition Finalist


Pre-heat oven 190/gas 5
Make shortcrust pastry by "rubbing in" method, add pinch of salt, then enough cold water to make a firm dough, put in fridge to rest
Cook chopped onion in oil until soft, stir in garlic, cook for a minute, add the tomato puree, chopped tomotoes, balsamic vinegar and sugar. Cook until rich and thick for about 15 minutes.
Peel and circle sweet potatoes, place in a bowl drizzle oil on and then sprinkle cornmeal and salt and pepper making sure all rounds are coated.
Leave to coat
Skin sausages and black pudding
Peel apples then slice thinly.
Place in a pan with 1 tbsp of water and brown sugar Cook until soft.
Get pastry out of fridge and roll out to fit dishes
Line with pastry and add half a sausage in the base then 2 slices of Black pudding, then the rest of the sausage.
Finally arrange slices of cooked apple decoratively on the top, repeat for the second pie, then place both pies on a baking tray
Add coated sweet potatoes and cook both for 30/40 mins until pastry is golden brown and rounds are crisp.
Carefully ease pies out of the dish and place each on a slate, arrange rounds of sweet potato, and a serving of Mum's Homegrown homemade Tomato relish



2 Kent Apples
1 tsp brown sugar
4 sandwich sausage shop pork/leek sausage
4 slices of sandwich sausage shop black pudding

Shortcrust pastry;-
160g plain flour
25g lard
25g margarine
pinch of salt

2 sweet potatoes
1 tbsp cornmeal
1 tbsp oil
Salt and pepper

Mum's Homemade relish
1 tbsp oil
1 onion
1 garlic clove
1 tbsp tomato puree
1 1/2 lb homegrown tomotoes
1 tbsp balsamic vinegar
1 pinch of sugar