Dunsandel Pasties

Makes 8 pasties.

500g (18oz) pork mince

125g (4½ oz) bacon, diced

1 cup (2oz/50g) breadcrumbs

1 large apple, diced

1 medium onion, diced

200g (7oz) boiled potatoes, diced (if the potatoes are new, leave the skins on)

1 egg

2 spring onions

Salt and pepper quatre epices (pinch)

Shortcrust pastry: made with 1lb (450g) flour (you may have a little spare).

Sweat the onions in a little butter until soft but not coloured. Cool. Mix all the ingredients in a bowl and mix well. Fry a little piece of mixture to taste. Correct seasoning if needed. Roll pastry into circles 20cm (7½ inch) diameter, 5mm (¼ inch) thick. Put 150g (5oz) of mixture in the centre of circle. Egg wash the edges, bring together on top of mix.

Seal, crimp edges, put 4 holes in pastry, egg wash. Repeat with rest of mix. Cook for 20-30 minutes at 180C/350F/gas 4.