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Aysa
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12-01-2016, 07:12 PM
1

Sausage and Apple Pie

Sausage and Apple Pie

Ingredients
1 Jus Rol™ 2 Round Shortcrust Pastry Sheets 450G
beaten egg to glaze
1 small red onion – diced
1 large stick celery – diced
50g butter
1 small eating apple – skin left on and diced
500g good quality sausage meat (or buy sausages and remove skins)
few sprigs parsley – chopped

Preheat oven to 200°C/400°F/gas mark 6.
Lightly sauté onion and celery in the melted butter until just soft, drain on paper towel and allow to cool. Once cooled mix together the sausage meat with the vegetables, apple and chopped parsley.
Cut one third off the pastry block and roll out the larger piece big enough to cut out a 28cm disc. Lay the pastry on a lined baking tin and spread the sausage meat in an even layer on top, leaving a good 2.5cm border all round.
Roll out remaining pastry large enough to cut out a 20cm disc, place on top of filling.
Brush base pastry borders with beaten egg, then bring up all round and pinch or crimp onto the top piece of pastry around sides to form the pie ‘walls’.
Make a couple of slits in centre of pastry lid (or prick 2-3 times in centre with a fork) and brush all over with beaten egg.
Bake for 25 minutes until golden brown all over.
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Docholliday
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03-09-2016, 04:41 PM
2

Re: Sausage and Apple Pie

Sounds very nice i may have a go at making this.
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03-09-2016, 04:47 PM
3

Re: Sausage and Apple Pie

Its very good Doc ..I thought that it was much better after it had been cooked and left to go cold ,then re-heated in the oven as the bottom had a tendency to be slightly undercooked,but the cooling and re-heating sorted that out .
Hope you enjoy it ....her'e a photo of my before and after


And after !


Hope you enjoy it Doc
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03-09-2016, 06:55 PM
4

Re: Sausage and Apple Pie

I want some and I want it NOW .....
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Aysa
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03-09-2016, 06:57 PM
5

Re: Sausage and Apple Pie

lol Omah ..its moorish hot or cold
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03-09-2016, 07:00 PM
6

Re: Sausage and Apple Pie

That looks mouthwatering Aysa
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03-09-2016, 07:35 PM
7

Re: Sausage and Apple Pie

Thanks Mags
 

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