30g Butter
200g sliced Mushrooms
2 tea spoons fresh thyme leaves
½ cup breadcrumbs
750grams lean minced beef
2 onions
¼ cup tomato pizza sauce
1 eggs
1 clove garlic crushed
3 sheets frozen pastry
1 egg to glaze

Method
Pre heat butter in frying pan add mushrooms and thyme and cook for 5 minutes or until golden brown set aside combine mince, breadcrumbs, onion paste, egg and garlic in bowl.
Preheat oven to 200C, shape meat mixture into log about 30cm long.
Join 2 sheets of puff pastry and press firmly.
Place about ¼ of the drained mushroom centre of pastry.
Place mince on top, press remaining mushrooms on top of mince.
Fold the pastry to enclose the mince, Place into baking tray, seam side down and tuck under ends.
Lightly brush egg over pastry.
Cut remaining pastry into 1 cm strips and use to decorate log in criss cross pattern
bake for 40 mins or until golden brown.

Apple Pie with Chocolate Pastry

Rub 180g unsalted butter into 260g flour (160g white, 100g wholemeal),

20g cocoa

1/4 tsp salt

1/2 tsp baking powder and

1 tbsp caster sugar until mixture resembled breadcrumbs

Add 3 tbsp water and bring mixture together forming it into a ball

Placed this in the fridge and left for a few hours until I was ready to assemble the pie (as I understand it, resting pastry in the fridge before using, helps to stop the pastry shrinking when cooking).

Cut off just over 1/2 and roll out to line a 9" (23cm) pie dish

Bake this blind at 180C for 10 mins.

Peel, core and slice 6 medium sized windfall apples and put them in a bowl.

Mixed in a tbsp lemon juice

100g demerara sugar

1 tsp cinnamon then leave to go slightly syrupy

When pie base has cooled, pile in the apples.

Roll out remaining pastry until large enough to cover the top.

Press the sides down to meet the pastry base.

Cut shapes from remaining pastry and placed on top.

Bake for 30 mins at 180C