This recipe is based on that of Ren Behan, all credit for the idea goes to her. I just love the way the apples soak up the bacon and onion juices. Takes a pretty standard fruit to a new level.

Cooking time: 15 mins prep, 30 mins cooking, (45 mins total).

To wash up: 1 roasting tin, 1 board and knife, 1 frying pan.


  • 1 sheet of pre-rolled puff pastry
  • 4 cooking apples, sliced into thin wedges
  • 4 rashers of bacon, roughly chopped
  • 1 red onion, thinly sliced
  • A few spoonful’s of crème fraiche
  • A handful of chives, torn.


  1. Pre-heat oven to gas mark 7 (220’C).
  2. Cut the biggest circle possible out of the pastry, stab al over with a fork and place on a greased tray.
  3. Arrange the apples on the pastry leaving 2cm around the edge spare.
  4. Pop in the oven for 15 mins or until the pastry has started to puff up.
  5. In a pan, fry up the bacon and onion in a splash of oil (5 – 10 mins) until the bacon is cooked through and the onions softened.
  6. Remove the pastry from the oven and pour over the bacon mix and spread evenly.
  7. Slide into the oven for a further 10 mins or until crispy and golden.
  8. Serve up with a big dollop of sour crème and a sprinkling of chives.

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