Sausage and apple pies recipe

50 minutes


  • 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


200°C/gas mark 6. Grease a 12 hole muffin tray with butter
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
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 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
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