Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork Sausage Pasties With Apple And Cider
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Inspired by the classic sausage combination of pork and apple, these tasty pasties are delicious hot or cold and are perfect for eating on the go.
Cook time: 40 mins
Serves: 7
Cooking Skill: Not Too Tricky
Ingredients
4
pork and apple sausages
3 tablespoons
cider or apple juice
1
eating apple, cored and thinly sliced
Black pepper
1
fresh sage leaf, roughly chopped
1x 500g
pack puff pastry
1
whole egg mixed with 2 tablespoons milk
Method
Step 1
Preheat oven to 180°C, 160°C Fan, Gas Mark 4
Step 2
Split the sausage skins, remove the sausage meat and place in a large bowl. Add the cider, apple, pepper and sage. Mix gently.
Step 3
Thinly roll out the pastry and cut into 6-8 circles (about 12½cm). Re-roll pastry to make more if possible. Place a spoonful of the mixture in the centre.
Step 4
Wet edges with water, fold circle in half and crimp edges to the seal.
Step 5
Transfer to greased baking trays, brush with egg and milk and cook for 30-40 minutes until golden brown.
Step 6
Serve hot or cold, picnic or lunch, with a large seasonal salad or slaw and a chunky fruit chutney.
Method
Step 1
Preheat oven to 180°C, 160°C Fan, Gas Mark 4
Step 2
Split the sausage skins, remove the sausage meat and place in a large bowl. Add the cider, apple, pepper and sage. Mix gently.
Step 3
Thinly roll out the pastry and cut into 6-8 circles (about 12½cm). Re-roll pastry to make more if possible. Place a spoonful of the mixture in the centre.
Step 4
Wet edges with water, fold circle in half and crimp edges to the seal.
Step 5
Transfer to greased baking trays, brush with egg and milk and cook for 30-40 minutes until golden brown.
Step 6
Serve hot or cold, picnic or lunch, with a large seasonal salad or slaw and a chunky fruit chutney.
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