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Mini sausage and apple pies

Mini sausage and apple pies

Description

This teatime treat is sure to become a family favourite

User rating - 262 ratings - average 0.5 stars.

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Cooking time: 25-30 minutes

Method

1. Using a 9cm plain pastry cutter, cut 12 rounds out of 1 pack of pastry and use them to line a 12-hole bun tin. Refrigerate for 20 minutes.
2. Meanwhile, preheat the oven to 180°C/160°C fan/Gas 4. Remove the sausage meat from the skins into a medium bowl. Add the onion, apple and sage, along with some black pepper. Mix together using your hands.
3. Remove the muffin tin from the fridge and divide the sausage mixture between the pastry cases. Press the mixture down using the back of a spoon.
4. Use a 7.5cm plain pastry cutter to cut 12 rounds from the second pastry sheet and use to top the pies. (You could use the remaining pastry and trimmings in another recipe.) Pierce the tops with a fork, and brush with beaten egg.
5. Bake for 25-30 minutes until golden and bubbling. Leave to stand for 5 minutes before removing from the tin. Eat warm or cold.

Each portion contains

  • Calories:

    350 kcal

    ,

    18%

  • Sugar:

    2g

    ,

    2%

  • Fat:

    21g

    ,

    30%

  • Saturates:

    7g

    ,

    35%

  • Salt:

    0.7g

    ,

    12%

of your guideline daily amount

Ingredients

2 x 375g packs ready-rolled shortcrust pastry
454g sausages (about 6)
1 small onion, finely grated
1/2 large apple, finely grated (no need to peel)
1 tbsp fresh sage, chopped
1 egg, beaten
Salt and pepper