Sausage and apple pies

12
50 minutes

Ingredients

  • 450g of pork sausages
  • 12 sage leaves, finely chopped
  • 1 red onion, peeled and finely diced
  • 1 large egg
  • salt
  • black pepper
  • 235g of puff pastry, ready rolled
  • 2 apples, cored and cut into quarters with peel left on

Method

1
200°C/gas mark 6. Grease a 12 hole muffin tray with butter
2
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 breadcrumbs
3
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
4
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
5
Cut each quarter of apple into thin slices and arrange the slices on top of the sausage mixture. Bake the pies for 25-30 minutes, or until the sausage mixture is cooked and the apples are slightly brown at the edges
6
Allow to cool for 2-3 minutes before serving them straight away, or taking the pies out of the tin and allowing to cool completely