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Sausage and Apple Pie HT CD MC English 60mins Serves 4 Hot Pork Fruit Main Course England British Europe
Ingredients 400g/14oz Shortcrust Pastry 450g/1lb Lincolnshire Sausages 2 Dessert Apples, peeled cored and sliced Salt and Pepper Beaten Egg to glaze
Instructions 1. Preheat the oven to 220C, 425F, gas mark 7. Divide the pastry in half and use the first half to line a 20cm/8inch pie plate.
2. Skin the sausages then place in a bowl together with salt and pepper and mash well with a fork. Spread half the mixture over the pastry, then add the sliced apples and finally top with the remaining sausage meat.
3. Dampen the edges of the pastry with a little beaten egg then use the remaining pastry to cover the pie. Press the edges together firmly, knock up and flute with your fingers or decorate with a fork.
4. Brush the top with beaten egg to glaze and decorate with pastry leaves if desired. Make a small hole in the centre of the pie then place in the oven for 15 minutes.
5. Reduce the oven temperature to 180C, 350F, gas mark 4 and continue to cook for a further 30 minutes. Serve immediately or leave to cool then refrigerate and serve cold.
More Pork/Bacon Recipes | General Pork Preparation & Cooking Times | Pork Cuts
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