Autumn fare made simple

This easy pie has a delicious Asianinfluenced pork filling, enclosed in a crisp pastry crust. As the pie is rather thin and flat, the filling does not need to be pre-cooked, which makes the whole thing very easy to prepare, especially when you use pre-rolled pastry. 1 tablespoon Kikkoman soy sauce 1 teaspoon sesame oil teaspoon salt cup dry breadcrumbs

Place the pastry sheets on the bench to thaw and turn the oven on to preheat to 200C while you prepare the filling mixture.

Place the peeled garlic, sliced spring onions, pork and grated apple in a food processor fitted with the metal chopping blade and process until well mixed. Add the chilli sauce, soy and sesame oil then process again. Sprinkle the salt and breadcrumbs over the mixture then process in short bursts until evenly mixed.

Place the pastry sheets on a lightly floured bench and lightly roll them out to about 30cm square. Lay the first sheet on baking paper lined baking sheet, then spread the filling out over the surface leaving a 3cm gap around the edges. Brush the exposed pastry edge with water, then lay the second sheet over the filling. Gently press the edges together to seal, then fold the sealed edges under and flute the edge with your fingers or the tines of a fork. Using a fork or sharp knife make air vents every few centimetres over the surface.

Brush the pie with a little lightly beaten egg (or milk, or water) then bake at 200C for 20 minutes then reduce the heat to 180C and bake

Easy as: East-west pork pie has an Asian-influenced pork filling. for a further 20 minutes. Cut into squares and serve warm or cool. A little extra sweet chilli sauce makes an ideal accompaniment.

For 4 servings: 2 square sheets pre-rolled flaky pastry (about 300g in total) 1 large clove garlic 4 spring onions, sliced 500g minced pork 1 medium apple, grated 2 tablespoons sweet chilli sauce