SLOW-COOKED PIE WITH APPLE, KALE & ALMOND SALAD
2 Herbert Adams Slow-Cooked Beef
with Shiraz & Cracked Pepper pies 35g unsalted butter, chopped 1 large red apple, core removed,
cut into wedges 1 tbs maple syrup 50g baby French kale leaves 20g sliced almonds, lightly toasted
Prepare pies according to instructions on the pack.
Melt 20g butter in a frying pan over medium heat. Add apple and cook, turning, for 5 minutes. Add maple syrup and shake pan to coat apples. Simmer over low heat for 3-5 minutes or until apple is tender.
Arrange kale on a serving platter. Using a slotted spoon, remove apple from the pan and add to the kale with the almonds.
Add remaining 15g butter to the frying pan with the pan juices. Stir over low heat until melted. Drizzle the maple sauce over the salad and serve with pies.