1. If not using pre-prepared pastry prepare 1 LB of Shortcrust
Pastry & refrigerate.
2.Preheat oven to 425F
3. Prepare the savory filling. In a deep saucepan,
fry the chopped onion in the shortening (lard or Crisco
for about 3 minutes or until soft and golden
4. Add the pork and sage and cook on
medium heat for about 5 minutues, stirring frequently.
5. Peel, core and chop the cooking apple
and add to the pork mixture, cook for an additional 5
minutes add the peas, season to taste and set aside to
cool.
6. Prepare the sweet filling. Peel and chop
the sweet apples, place in a mixing bowl and add the chopped
dates, Orange zest, golden raisins and sugar.
7. Roll out the shortcrust pastry to about
1/4" thick and cut two circles almost 10" in
diameter.
8. Re-roll the pastry trimmings
and cut out two thick 5" long x 1/2" strips
of pastry. Brush the long edge of the pastry with beaten
egg and stand one strip on its long edge, from the edge
to the middle os the circle, to form a wall. Make the
strip stand up by pressing the bottom edge firmly onto
the circle. Brush the edges of the circles with the beaten
egg.
9. Now to assemble, place 1/2 of the savory
filling on one side of the wall and 1/2 of the sweet filling
on the other side of the wall. Repeat for the other circle.
10. Bring up the other, unfilled side of
the pastry over the filling side to form a classic pasty
shape and press lightly on the center so the top sticks
to the dividing strip
11. Pinch the edges firmly together, brush
each clanger with the rest of the beaten egg and sprinkle
with sugar.
12. Bake for about 15 minutes then lower
the heat to 375F and cook for a further 25 minutes. Serve
hot
