Frilly Sausage and Apple Pies

By Karen Burns-Booth •


Pies and sausages are great autumnal staples, so what better way to celebrate British Sausage Week than make a pie WITH sausages in it.  Karen shares a recipe for some cute sausage and apple pies.  Good enough for a family mid-week meal or for any festive buffet table.


I love a good pie and I love a good banger too, so when the two are combined in one recipe it’s my idea of heaven! My favourite “to go” picnic pie has to be an old family recipe for Sausage and Herb Plait – it’s rather like a giant sausage roll with fresh herbs and onions added……it’s always a big hit in any picnic and I get requests to make it when we go out with friends and family.

Pies and sausages are just my favourite ingredients and so what better way to celebrate British Sausage Week than make a pie WITH sausages in it, that way I get the best of both worlds, and a sausage pie seems to keep my family happy too. Plus, bangers are a thrifty way to add meat to the family weekly meal plan, and the kids love them too.

Although I am a pretty competent pastry maker, I hold my hands up (as many famous celebrity chefs do too) to usually buying puff pastry – although, I DO like to make my own for very special occasions and when I have time. So, the recipe I am sharing today is an easy one, as it uses ready-made shop bought puff pastry for ease and to save time. It also uses a pack of pork sausages as the base of the filling with some seasonal fruit, apples. As well as the apples, I like to add another seasonal ingredient, and that’s fresh sage for a lovely herbal flavour.

These little pies, “Quick and Easy “Frilly” Sausage and Apple Pies” as I call them, are so easy and yet they look quite “posh” – so, they are good enough for a family mid-week meal or for any festive buffet table.


Although I used a “muffin tray” for the pies shown in the photos, I have also made these pies in a Yorkshire pudding tin, one of the those ones that have four indentations and are about two and a half times wider than the diameter of a muffin tin; that way, you get four (or sometimes five or six) larger pies for a family meal, and this size is also perfect for the office lunch box or a picnic. However, if smaller pies are what you are after, than use the muffin tray size, which makes PERFECT size “pie-lets” for a Bonfire Night party when served with baked spuds and hot soup. These little pies are also perfect for the freezer and can be frozen when unbaked or when baked; just pop them in the oven from frozen if unbaked and reheat them for a 5 minutes if already baked.

I hope you have a great Bonfire Night this year, with lots of “whizz, bang and pops” as well as plenty of bangers and other seasonal delights. I am sharing my recipe for “Frilly” Sausage and Apple Pies below, and where does the “frilly” come from you may ask, well, when the apples are baked, they turn into little frills and look so pretty! Maybe these are the perfect pies for a winter’s “girl’s night in”?  Anyway, I hope you enjoy them as much as we do and they are on the table in less than three quarters of an hour, which makes them super quick and handy, as well as very tasty and “moreish”.


Quick and Easy “Frilly” Sausage and Apple Pies



(Makes between 8 and 12 small pies)

Ingredients

1x 450g pack of pork sausages
10 to 15 fresh sage leaves, finely chopped
1 red onion, peeled and finely diced
1 large free-range egg
Salt and freshly ground black pepper, to taste
2 eating apples, cored and cut into quarters, but not peeled
1 x pack 235g ready rolled puff pastry

Method

Pre-heat oven to 200C/400F/Gas mark 6 and grease (butter) a 12 hole muffin tray.


Skin the sausages and put the sausage meat into a large bowl with the sage, onion and egg. Mix well with your hands until amalgamated and then season to taste with salt and pepper. If the mixture is a little wet, add some bread crumbs.


Cut out between 8 and 12 pastry circles to fit the muffin tin, according to how much sausage meat mixture you have. Line the muffin tin with the pastry circles.

Share the sausage mixture between the pastry circles – the sausage mixture should be at least three-quarters of the way up the side of the pastry, as it shrinks when cooked.


Cut each quartered of apple into thin slices and arrange the slices on top of the sausage mixture, as shown in the photos.

Bake the pies for 25 to 30 minutes, or until the sausage mixture is cooked and the apples are slightly brown at the edges.

Allow to cool for 2 to 3 minutes before serving them straight away, or taking the pies out of the tin and allowing to cool completely.


Serve with mashed potatoes, seasonal vegetables and chutney.

Inspired?  For more delicious sausage recipes visit Great British Chefs collection.


Comments


Karen Burns-Booth

Karen Burns-Booth is creative freelance food writer & blogger. Her love of seasonal food & recipes stems from her childhood observing her grandmother and mother’s cookery skills. A regular contributor in Country Kitchen magazine, she currently writes for numerous other publications, food, travel and tourism websites and has several recipes in print in compilation cookbooks. She is currently working on a Historical British Cookbook.

Follow us on Twitter

Great British Chefs

@gbchefs

12 hrs

Who'd love to #WIN one of 5 Dine in with Duck hampers worth £60? Thanks to @RemarkableDuck Enter >> http://t.co/SJWUPvDgu1 via @gbchefs

Great British Chefs

@gbchefs

13 hrs

Its Friday so treat yourself to this juicy rib eye steak http://t.co/CWSOUvGKbG @DomChapman via @gbchefs http://t.co/Q6fRU1EeZU

Great British Chefs

@gbchefs

14 hrs

Friday night is fish night, try this beautiful Pollock http://t.co/y1BBFPEbK2 @nigelmendham via @gbchefs http://t.co/kwSAnWZmaT

Great British Chefs

@gbchefs

14 hrs

Try @Paulfosterchef Salt-baked celeriac for your Friday night dinner http://t.co/tW7k8youxH @StLorenzoSalt @gbchefs http://t.co/ar7wlBA1OZ