Cheesy Pork & Bacon Cornish-Style Pasties

• Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato and peeled pumpkin pieces in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and lightly crush with fork.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, diced bacon and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add Aussie spice blend and garlic, and cook, stirring, until fragrant, 1 minute. • Add Worcestershire sauce and stir to combine, then remove from the heat. • Add the crushed cooked veggies into the pork mixture and stir to combine. Season to taste.

• Lay 1 filo pastry sheet on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of pork mixture at one end of the filo strip. Sprinkle over shredded Cheddar cheese. • Fold the pastry diagonally over the filling to form a triangle. Then, fold the triangle horizontally upwards. Then, fold it back over diagonally to the other side, and continue like this, alternating upwards and then diagonally, until the end to make a triangular parcel. • Place on a lined oven tray. Repeat for remaining filo sheets, pork mixture and Cheddar cheese. • Brush parcels with olive oil and bake until golden, 12-15 minutes.

• Meanwhile, thinly slice apple. • In a medium bowl combine mixed salad leaves, apple, a drizzle of vinegar and olive oil. Season to taste.