Pork Sausage Bakewells With Apple And Cheese Pork Sausage Bakewells With Apple And Cheese

Pork Sausage Bakewells With Apple And Cheese

Cooking Time

cooking time
25 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
6 people

Ingredients

  • 225g Lincolnshire pork chipolata sausages, squeezed in half, twisted and cut to make each sausage into two
  • 500g prepared puff pastry
  • For the chunky apple sauce

  • 1 eating apple, cored and sliced
  • 1 small onion, peeled and thinly sliced
  • 30g hard cheese, flavoured with sage e.g Sage Derby or Cheddar, grated
  • 30g breadcrumbs

Method

1

Preheat oven to 200°C, 180°C Fan, Gas Mark 6. 

2

Roll out pastry and cut into circles to fit a 6-hole muffin tin.

3

Arrange pastry into greased tin. Add ½ teaspoon of apple sauce to the base, top with a small sausage and slice of apple and onion.

4

Mix together cheese and breadcrumbs and sprinkle a spoonful on top of each tart.

5

Bake for about 25 minutes until pastry is ‘puffed’ and golden and sausage browned and cooked.

6

Serve as a snack with vegetables or mixed salad, or cold in a lunch box or picnic.