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I chose this recipe this week as we draw closer to Christmas there is lots of lovely sausage meat at the supermarkets. I always buy a few packs and freeze them to use later in the year.

This will feed 4-6 people or you can have some for leftovers. Lovely served with mash and onion gravy.

Don’t use cooking apples as they will turn to mush.

You will need a 20cm pie plate or medium size rectangle pie dish.

500g pack of puff pastry

450g good quality sausage meat

6 large sage leaves chopped

A pinch of nutmeg

2 large eating apples, peeled, cored and sliced

1 egg yolk

Put a baking sheet in the oven and preheat the oven to 220C fan.

Roll out half the pasty and cover the bottom on the pie dish. Using your hands, spread the sausage meat over the base. Season with salt and pepper and the nutmeg and sprinkle the sage leaves.

Cover with apple slices and sprinkle again with a little salt, pepper and nutmeg.

Roll out the remaining half of the pastry. Brush the edges of the pastry with the beaten egg yolk and lay the lid on top. Press the edges together to seal. Trim any excess pastry. Make a small hole in the centre

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Brush the top of the pie with the remaining beaten egg and place on the hot baking tray. After 15 minutes, reduce the heat to 180C and cook for a further 30-40 minutes.

Sausage, sage and apple pie

Jules
No ratings yet
Prep Time 20 mins
Cook Time 55 mins
Course Main Course
Cuisine British
Servings 6 people
Calories 728 kcal

Equipment

Pie dish/tin

Ingredients
  

  • 500 g puff pastry
  • 450 g sausage meat
  • 6 leaves sage chopped
  • pinch nutmeg
  • 2 eating apples peeled, cored and sliced
  • 1 egg yolk beaten

Instructions
 

  • Put a baking sheet in the oven and preheat to 220C fan.
  • Roll out half the pasty and cover the bottom on the pie dish. Using your hands, spread the sausage meat over the base. Season with salt and pepper and the nutmeg and sprinkle the sage leaves.
  • Cover with apple slices and sprinkle again with a little salt, pepper and nutmeg.
  • Roll out the remaining half of the pastry. Brush the edges of the pastry with the beaten egg yolk and lay the lid on top. Press the edges together to seal. Trim any excess pastry. Make a small hole in the centre
  • Brush the top of the pie with the remaining beaten egg and place on the hot baking tray. After 15 minutes, reduce the heat to 180C and cook for a further 30-40 minutes.

Nutrition

Calories: 728kcalCarbohydrates: 46gProtein: 18gFat: 53gSaturated Fat: 15gTrans Fat: 1gCholesterol: 87mgSodium: 687mgPotassium: 305mgFiber: 3gSugar: 7gVitamin A: 133IUVitamin C: 3mgCalcium: 23mgIron: 3mg
Tried this recipe?Let us know how it was!
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