Devonshire Pie.

Star (Christchurch), Volume LXIV, Issue 939, 8 December 1933, Page 9

Devonshire Pie.

To-day’s Recipe.

Two pounds -oif neck chops. Two pounds of sour apples. - Sugar. Allspice. Chopped onion. Pastry ,to cover. Seasoning. >- Get the chops from the best end of the neck—it is more economical in the long run. Trim off a little of the fat. Peel the apples, core them and slice them thinly. Put a layer of apples at the bottom of a. piedish, then chops, then onion (sliced thinly), with a little sugar, plenty of'pepper and salt and a sprinkling of allspice. Now put one more layer of each ingredient, pour in a little stock or gravy. Moisten the edge of the dish and place on the pastry lid, pressing it firmly. Put an ornament of pastry leaves in the centre, brush over with -beaten egg and bake in a rather low oven for one hour and a half. Serve very hot. N.B.— If preferred, mashed potato can be used as a covering, in which case it must be nicely forked rip and carefully browned.