Ingredients List
- 1.5kg Jus-Rol Shortcrust Pastry, thawed
- 1.5kg Quality Sausage Meat (or sausages with skin taken off)
- 6 Cox's or other crisp English eating apples, diced
- 1 Small head of Celery - sliced
- Salt, pepper and grated nutmeg to taste
- Beaten egg to glaze
Sausage & Apple No Dish Pies
Recipe Serves 12-18
Preheat oven to 200°C/400°F/Gas Mark 6
Roll out pastry and cut out 6 discs approx. 30cm/12" in diameter. Place three discs on a lined baking sheet/s.
Divide the sausage meat into 3 and press half of each third in an even layer onto the pastry discs, leaving a 4-5 cm border all round.
Mix the apples and celery together then scatter half the mixture over the sausage meat. Repeat the process with the remaining sausage meat and apple and celery mixture. Season lightly with salt and pepper and grated nutmeg.
Lightly brush the borders with beaten egg. Cut two slits approx 8-10cm long in the centres of each of the remaining pastry discs, use to top the pastry and filling bases, and press down around the sides of filling. Bring up border of base pastries and pinch to seal. Brush tops of with beaten egg to glaze.
Bake for 25 minutes or until pastry is golden brown.
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