One Pot Pork Pasta
Prep time: 10 mins
Cooking time: 20 mins
Not Too Tricky
Serves:
2
Fidget Pie With Pears And Honey
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Pears and honey give a new twist to this traditional homemade pie.
Cook time: 50 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
450g
premium ‘Butchers’ style sausages, sausage meat removed
2 tablespoons
freshly chopped parsley
Seasoning
2
pears, peeled, cored and quartered (can be left whole and placed in pie – cook really well and look
½ teaspoon
runny honey
1x 500g
packet prepared puff pastry
Egg
and milk beaten together, for glaze
Method
Step 1
Preheat oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
In a large bwl mix together the sausage meat with parsley and seasoning.
Step 3
Divide meat mixture between 2-4 individual pie dishes (about 250ml pie size) and lightly squash half the meat into the bottom of each dish.
Step 4
Place two pear quarters on top of meat mixture (or the whole pear) and drizzle with runny honey. Top with remaining sausage meat.
Step 5
Divide the puff pastry into 2-4 depending on number of dishes and roll out pastry to make a lid for each pie. Place pastry on top of pie and brush with egg and milk.
Step 6
Bake in the oven for 40-50 minutes or until pastry is well golden.
Step 7
Serve hot with a large heap of seasonal greens, or cold in a large wedge with your favourite chutney.
Method
Step 1
Preheat oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
In a large bwl mix together the sausage meat with parsley and seasoning.
Step 3
Divide meat mixture between 2-4 individual pie dishes (about 250ml pie size) and lightly squash half the meat into the bottom of each dish.
Step 4
Place two pear quarters on top of meat mixture (or the whole pear) and drizzle with runny honey. Top with remaining sausage meat.
Step 5
Divide the puff pastry into 2-4 depending on number of dishes and roll out pastry to make a lid for each pie. Place pastry on top of pie and brush with egg and milk.
Step 6
Bake in the oven for 40-50 minutes or until pastry is well golden.
Step 7
Serve hot with a large heap of seasonal greens, or cold in a large wedge with your favourite chutney.
Fidget Pie with Pears and Honey
Ingredients
- 450g premium ‘Butchers’ style sausages, sausage meat removed
- 2 tablespoons freshly chopped parsley
- Seasoning
- 2 pears, peeled, cored and quartered (can be left whole and placed in pie – cook really well and look
- ½ teaspoon runny honey
- 1x 500g packet prepared puff pastry
- Egg and milk beaten together, for glaze
Method
Step 1
Preheat oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
In a large bwl mix together the sausage meat with parsley and seasoning.
Step 3
Divide meat mixture between 2-4 individual pie dishes (about 250ml pie size) and lightly squash half the meat into the bottom of each dish.
Step 4
Place two pear quarters on top of meat mixture (or the whole pear) and drizzle with runny honey. Top with remaining sausage meat.
Step 5
Divide the puff pastry into 2-4 depending on number of dishes and roll out pastry to make a lid for each pie. Place pastry on top of pie and brush with egg and milk.
Step 6
Bake in the oven for 40-50 minutes or until pastry is well golden.
Step 7
Serve hot with a large heap of seasonal greens, or cold in a large wedge with your favourite chutney.
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