Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 4 people :-

110 g (4 oz) onion - finely chopped

110 g (4 oz) cooking apple or eating apple - finely chopped

225 g (8 oz) bacon - roughly chopped

50 g (2 oz) grated Cheddar cheese

50 g (2 oz) breadcrumbs

1 teaspoon mixed herbs or chopped parsley

4 leaves freshly shredded sage (optional)

1 teaspoon ready made English mustard

salt and pepper to taste

225 g (8 oz) ready-made puff pastry or shortcrust pastry

beaten egg wash


Finely chop the onion and apple. Roughly chop the bacon. Grate the cheese.

Place all ingredients, except the pastry, in a large mixing bowl, and combine the filling thoroughly.

Season with salt and pepper to taste.

Roll out the pastry into a rectangle about 30 cm x 20 cm (12" x 8").

Spread the filling evenly in the centre of the pastry rectangle, leaving some bare pastry on all sides.

Use a sharp knife to cut the bare pastry into twelve 2.5 cm (1") fingers along both the longer edges.

Brush all the bare pastry with water.

Fold the uncut shorter pastry edges over the filling top and bottom.

Take the top left-hand pastry finger and fold over the filling at a slight angle.

Take the top right-hand pastry finger and fold over the top left-hand pastry finger at an angle.

Repeat alternately left and right, similar to plaiting hair, with all of the other pastry fingers.

Brush the plait with a little beaten egg, and place on a baking sheet on the middle shelf of the oven.

Bake at Gas Mark 6 / 400°F / 200°C (180°C for fan oven) for 30 - 40 minutes, until golden brown, well risen, and firm to the touch.