Cheshire Pork Pie filling.

This filling is pretty much a classic Sausage roll, but with warmer spices and apples added to cheshire it up. A real bastard.

• 3 lbs Ground Pork
• 1 Box Seasoned Stuffing Mix
• 1 Yellow Onion
• 1-2 Apple(s)
• 1 Egg
• 1/4 Cup Apricot Spread
• Chinese 5 Spice
• Thyme
• Nutmeg
• Garlic Powder
• Salt & Pepper

1. Dice up the onion and apples and sauté in butter or lard. Just to lose some moisture and get some color on them.
2. Mix up everything else! Wait and add the fruit and veg once it’s cooled some. Crush up the stuffing mix a bit, but don't grind to crumbs. Salt well, pork likes salt, and season based on your taste preference (I like heavy on the pepper, 5 spice, and nutmeg, light on thyme and garlic) and let the filling rest awhile before pieing up.
3. Pie up! Try rough puff pastry dough, maybe a Hot water Crust. Dont forget a vent and bake it as your scale and crust demand.

Oh damn hell yeah