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Sussex Churdle Pie Recipe

A 'now-rarely-seen' traditional localised pie (made with lambs liver and bacon). It can be eaten warm or at room temperature - in the style of a pastie; but shaped in the style of a purse.

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For 4/6 pies - (depending on hunger):

1 oz/25gr Butter
1 large Onion, peeled and finely-chopped
1 large clove of Garlic, peeled and finely-chopped (optional)
1 lb/454gr Lambs Liver - roughly-chopped and any sinews removed
2 oz/50gr Smoked Streaky Bacon - the rind removed and roughly chopped
1 tablespoon (15ml) chopped fresh Sage or 1 teaspoon (5ml) dried Sage
1 Dessert Apple, peeled cored and roughly chopped
a little Salt, a few grinds of freshly-ground Black Pepper
2 oz/50gr Fresh Breadcrumbs
4 oz/100gr Mature Cheddar
about 10 oz/300gr Puff Pastry (all butter bought versions, such as those made by JusRol are satisfactory)
1 medium Egg, lightly beaten to form an egg wash


Roll out the pastry, on a lightly-floured surface, until you have a thin rectangle.
1. Cut this into 7 in/18cm rounds, put the on a a lightly-floured or non stick baking tray and chill them in the fridge while you prepare the stuffing mixture.
2. Gently melt the butter in a deep frying pan, or something similar.
3. Add the chopped onion and sweat this slowly until it's translucent, add the garlic followed by the bacon and the liver.
4. Raise the heat to medium, keep the meat on the move with a perforated spoon, turning it over, so its brown on all sides. Add the sage, chopped apple, salt and pepper.
5. Stir well and cook for a further minute, then remove from the heat. Heat the oven to 200ºC/400ºF/Gas 6.
6. Remove the pastry circles from the fridge. Share the meat mixture between the pastry circles, by putting a spoonfuls in the centre of each one until all the mixture has been used.
7. Top each one with some cheese and breadcrumb mixture.
8. Gather the pastry around to form a purse shape, with the opening at the top.
9. Squeeze together to form a seal, using a little of the egg wash to form a seal. Paint the remaining egg wash over the pastry – this will form a glaze.
10. Bake the pies, in the oven, for 18-20 minutes; or until the pastry is golden.

Remove from the oven. Serve either warm or at room temperature.

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