Sausage and apple pies

Ingredients

• 450 g of pork sausages
• 12 sage leaves, finely chopped
• 1 red onion, peeled and finely diced
• 1 large egg
• salt
• black pepper
• 235 g of puff pastry, ready rolled
• 2 apples, cored and cut into quarters with peel left on

Instructions

1. 1

   200°C/gas mark 6. Grease a 12 hole muffin tray with butter

2. 2

   Skin the sausages and put the sausage meat into a large bowl with the sage, onion and egg. Mix well with your hands until amalgamated and then season to taste with salt and pepper. If the mixture is a little wet, add some breadcrumbs

3. 3

   Cut out between 8 and 12 pastry circles to fit the muffin tin, according to how much sausage meat mixture you have. Line the muffin tin with the pastry circles

4. 4

   Share the sausage mixture between the pastry circles – the sausage mixture should be at least three-quarters of the way up the side of the pastry, as it shrinks when cooked

5. 5

   Cut each quarter of apple into thin slices and arrange the slices on top of the sausage mixture. Bake the pies for 25-30 minutes, or until the sausage mixture is cooked and the apples are slightly brown at the edges

6. 6

   Allow to cool for 2-3 minutes before serving them straight away, or taking the pies out of the tin and allowing to cool completely