Ingredients

260 ml	Water For the dough , Warm
60 ml	Olive Oil For the Dough
1 tbsp	Runny Honey For the Dough
1 ½ tsp	Salt For the Dough
450 grams	Allinson Premium White Bread Flour For the Dough
2 ½ tsp	Allinsons Easy Bake Yeast For the Dough
400 grams	Pack Pork Sausagemeat For The Filling
1	Eating Apple For The Filling ,Cored And Grated
½	Onion For The Filling ,Finely Chopped
3 tbsp	Fresh Parsley For The Filling , Chopped
1 tsp	Chilli Sauce Salt And Freshly Ground Black Pepper For The Filling
	Egg Wash To Glaze

Method

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1. Put the dough ingredients into the bread maker baking pan in the order specified for your particular model (see manufacturer’s handbook).
2. Set to the Dough program.
3. When the cycle is complete shape and bake the dough as directed in the traditional method below (Step 6).
4. If using the traditional method, put the flour, salt and yeast into a bowl and mix to a dough with the honey, oil and water.
5. Turn onto a floured surface and knead for 10 minutes.
6. Meanwhile prepare the filling by squashing all the ingredients together in a bowl.
7. Roll the dough into a square about 30 x 30 cm.
8. Shape the sausagemeat into a roll to fit down the centre of the dough, leaving 3cm uncovered at each end.
9. Brush the edges of the dough with water and bring them up to cover the filling, crimping the edges together to seal completely.
10. Cover with a tea towel and leave to prove for 20-30 minutes.
11. Brush with egg wash and bake in an oven preheated to 200°C/400°F/Gas Mark 6 turning the oven down immediately to 190°C/375°F/Gas Mark 5.
12. Bake for 30-35 minutes until golden.

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