Pork Sausage Bakewells With Apple And Cheese

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Perfect for taking on a picnic or serving on a platter at a gathering, these savoury sausage bakewells will become a firm favourite with your guests.

Prep time: 15 mins

Cook time: 25 mins

Serves: 6

Cooking Skill: Easy

Ingredients

225g Lincolnshire pork chipolata sausages, twisted and cut in half
500g prepared puff pastry
For the chunky apple sauce
1 eating apple, cored and sliced
1 small onion, peeled and thinly sliced
30g hard cheese, flavoured with sage e.g Sage Derby or Cheddar, grated
30g breadcrumbs

Method

Step 1

Preheat oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Roll out pastry and cut into circles to fit a 6-hole muffin tin.

Step 3

Arrange pastry into greased tin. Add ½ teaspoon of apple sauce to the base, top with a small sausage and slice of apple and onion.

Step 4

Mix together cheese and breadcrumbs and sprinkle a spoonful on top of each tart.

Step 5

Bake for about 25 minutes until pastry is ‘puffed’ and golden and sausage browned and cooked.

Step 6

Serve as a snack with vegetables or mixed salad, or cold in a lunch box or picnic.

Method

Step 1

Preheat oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Roll out pastry and cut into circles to fit a 6-hole muffin tin.

Step 3

Arrange pastry into greased tin. Add ½ teaspoon of apple sauce to the base, top with a small sausage and slice of apple and onion.

Step 4

Mix together cheese and breadcrumbs and sprinkle a spoonful on top of each tart.

Step 5

Bake for about 25 minutes until pastry is ‘puffed’ and golden and sausage browned and cooked.

Step 6

Serve as a snack with vegetables or mixed salad, or cold in a lunch box or picnic.

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