Apple & BBQ Pork Tart

Serves 4-6
Time 50 minutes


For the filling

500g Chinese BBQ pork, thinly sliced

4 apples, peeled, core removed and thinly sliced

1 tbsp brown sugar

2 tbsp soy sauce

1 tbsp hoisin 

1 tbsp plum sauce

1 tbsp honey

1 tsp sesame seeds

1 tsp black sesame 

2 spring onion, sliced 

Salt & pepper


For the pastry

5 cups plain flour

400g butter

3 tbsp cold water

2 tsp sugar 

Pinch salt 


1 egg, for egg wash 

1 tbsp sesame seeds


To serve

Marmalade, warmed 

Spring onion, thinly sliced


Preheat the oven to 200C.

Combine all of the apple and pork filling ingredients in a large bowl. 

Add all of the ingredients for the pastry to a food processor and blitz until combined. 

Pour the dough onto a clean work surface and knead for a few minutes to bring it together. Place the dough between 2 sheets of baking paper and roll out to 1-2cm thick. Place on a baking tray, removing the top sheet of baking paper. Pour the filling into the middle of the pastry, use the bottom sheet of baking paper to roll the pastry over the dough, the centre of the filling will still be exposed. 

Brush egg wash around the pastry and sprinkle with sesame seeds. Place in the oven and bake for 20-30 minutes. 

Brush the pastry with marmalade and garnish with spring onion to serve.