Pork Sausage Pasties With Apple And Cider

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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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Pork Sausage Pasties with Apple and Cider

Four mini pasties served on a blue napkin on a wooden board.

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.

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