Pork Sausage Bakewells With Apple And Cheese
- 225g (8oz) Lincolnshire pork chipolata sausages, squeezed in half, twisted and cut to make each sausage into two
- 500g (1lb) Puff pastry
- Chunky apple sauce
- 1 Eating apple, cored and sliced
- 1 Small onion, peeled and thinly sliced
- 30g (1½oz) Hard cheese, flavoured with sage (eg Sage Derby) or Cheddar, grated
- 30g (1½oz) Breadcrumbs
Preheat oven to 200°C/Gas 6
Roll out pastry and cut into circles to fit muffin tin.
Push pastry into greased tin. Add to the base 2.5ml (½tsp) apple sauce, top with a small sausage and slice of apple and onion.
Mix together cheese and breadcrumbs and sprinkle a spoonful on top of each tart.
Bake for about 25 minutes until pastry is ‘puffed’ and golden and sausage browned and cooked.
Serve as a snack with vegetables or mixed salad, or cold in a lunch box or picnic.