1.5 kilograms cooked boneless gammon, shredded
1 whole green apple, cored and thinly slicied
1 bottle apple sauce, (400g)
1 tbsp all spice
1 tbsp wholegrain mustard
1 tsp ground cloves
1 dash salt and milled pepper
1 roll puff pastry, (400g)
1 whole egg, lightly whisked
Preheat oven to 180°C. Mix shredded gammon, apple slices, apple sauce, allspice, mustard and cloves together in a bowl. Season to taste and set aside. Roll puff pastry out on a lightly floured surface and cut out a pastry lid to fit using your desired pie dish. Place gammon mixture into a pie dish and top with pastry lid. Brush pastry with egg and bake for 30-45 minutes until golden and filling is hot.
This pie can be kept frozen for up to 2 weeks. Be sure to use a pie dish that’s suitable for freezing and cover with clingfilm. Simply defrost completely in the fridge overnight and cook as usual when needed.