Ingredients:
Black Bomber, Snowdonia 200g Chilli Pork Pie, Toppings Pies 190g Ready Roll Puff Pastry Caramelised Red Onion Relish Rocket leaves Half an apple sliced Cherry tomatoes halved Sliced ham
Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry, keeping it on the paper, then place on a large baking sheet. Score a border about 2.5cm from the edges, taking care not to cut all the way through. 2.Cover with half a jar of the caramelised red onion relish and around 1/3 of the cheese then bake for 20 mins. 3. Transfer to a serving board. Arrange the rocket, remaining cheese, ham, cherry tomatoes and the apple over the top. 4.Serve with the pork pie in the sun shine.
