1 x pkt Herbert Adams Slow-Cooked Chunky Beef Pies
2 pink lady or royal gala apples, cored and cut into thick slices
Olive oil spray
12 walnut halves
2 tablespoons maple syrup
1½ tablespoons white wine vinegar
1½ tablespoons vegetable oil
1 teaspoon maple syrup
Salt and freshly ground black pepper to taste
50g baby spinach leaves
2 sticks celery finely sliced
1. Preheat oven to 170°C. Remove the pies from pack and place on an oven tray. If frozen, heat for approximately 50-60 minutes. If thawed, heat for approximately 30-35 minutes.
2. Place the apple pieces onto a lined tray and spray with oil. Bake for 12-15 minutes or until just tender. Toss the walnuts together with the syrup and place onto a separate lined tray. Bake for 8-10 minutes or until the walnuts are toasted. Allow both to cool.
3. Combine in a jar the vinegar, oil, syrup, salt and pepper. Shake well to make a dressing then toss gently through the combined apple, spinach and celery. Spoon onto dinner plates and top with the Maple Walnuts. Serve immediately with Slow-Cooked Chunky Beef Pies.