Sausage Pasties
A deliciously different way of cooking with sausages
20 prep, 45min cook
Serves 10
Ingredients
300g chunky traditional pork sausages
1 small onion, peeled and finely chopped
1 small carrot, peeled and cut into small dice
100g butternut squash, peeled and cut into small dice
1 small eating apple, cored and cut intosmall dice
Salt and pepper
2 x 500g packets of pre-made shortcrust pastry
1 free-range egg, for glazing
Method
Preheat oven to 180ºC/350ºF/ Gas Mark 4. Make a slit into each sausage and remove the meat. Place into a large bowl with the onion, carrot, butternut squash, apple and seasoning. Combine together.
Roll out the pastry and use a bowl to cut it into rounds of about 15cm in diameter; each 500g of pastry should make 5.
Brush the edges of the pastry with water. Place a spoonful of the mixture into the centre and lift each side of the pastry to contain the mixture.
Press the edges together to seal and pinch the pastry to make a crimp pattern. Repeat, making about 10 pasties.
Place on a non-stick tray and brush the edges (not the crimp as this will burn too quickly) with beaten egg.
Cook in a preheated oven for about 40- 45 minutes until dark golden. Remove from oven and allow to cool slightly before serving.
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