SAUSAGE, APPLE & SAGE ROLL
Crispy filo pastry filled with sausagemeat, sage and chunks of juicy apple makes a simple yet tasty weeknight supper
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Heat 1 tsp of the oil in a small non-stick saucepan and gently fry the onion and apple for 6-8 mins, stirring regularly, until softened and lightly browned. Leave to cool for 5 mins.
- Place 1 sheet of pastry on your work surface, with the short end closest to you, and brush lightly with oil. Place another sheet on top, but off-set roughly 6cm to the right, and brush with a little more oil. Top with the final sheet, off-set another 6cm to the right. The pastry rectangle should be roughly 40 x 45cm.
- Squeeze the sausagemeat from the skins into a large bowl. Add the onion, apple and sage, and mix well. Form the pork mixture into a large sausage shape and place across the pastry, about 8cm in from one short end and 8cm from each side.
- Fold up the bottom of the pastry until it begins to cover the filling, then fold in the sides. Roll the pastry from the bottom, gently but firmly, to enclose the filling. Place on the baking tray and brush with the remaining oil. Bake for 30 mins or until the filling is cooked and the pastry is golden brown and crisp. Serve with mixed salad leaves.
Nutrition Facts : Calories 280 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES
Apples, onions, and grilled sausages make a perfect meal for autumn. Try it served with boiled or roasted new potatoes, a mix of fresh vegetables, and some warm crusty bread! Use any dinner sausage--bangers, turkey, beef, bratwurst, whatever you like!
Provided by JAYDA
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare grill for high heat.
- With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
- Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
- Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 35.5 g, Cholesterol 33.7 mg, Fat 15.5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 295.5 mg, Sugar 26.3 g
MUSTARD, SAUSAGE & APPLE TART
Grab a pack of ready-rolled pastry and try this new idea for sausages
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the sausages into large chunks - it's easiest with a sharp pair of kitchen scissors. Put the onion, apple and sage into a bowl, drizzle over a little oil and toss well.
- Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumbwidth from the edge. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix. Season to taste, then bake for 20 mins, until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed and golden. Cut into slices and serve with salad or chips.
Nutrition Facts : Calories 674 calories, Fat 45 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.73 milligram of sodium
SAUSAGE & MASH PIE
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
- Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
- Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
- Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish.
- Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
- Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
- Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
- Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.
Nutrition Facts : Calories 644 calories, Fat 21.6 g fat, SaturatedFat 7.8 g saturated fat, Protein 29.4 g protein, Carbohydrate 87.8 g carbohydrate, Sugar 18.6 g sugar, Sodium 2.4 g salt, Fiber 7.8 g fibre
SAUSAGE, APPLE & LEEK PIE
Quicker to make than a traditional pie, and easy on the purse too
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
- Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.
Nutrition Facts : Calories 567 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium
SAUSAGE AND CIDER CASSEROLE WITH APPLES AND SAGE
Pork, cider, apples and sage is a classic flavour combination for a reason, with both sweet and salty notes. It's a real winner. This recipe uses eating apples, and you can freeze it in batches, too. We've got a similar recipe too, take a look at this sausage, apple and potato one pan roast - an all in one dish, so you don't need to worry about a side dish to go with it.
Provided by delicious. magazine
Categories One-pan recipes
Time 1h
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large flameproof casserole (with a lid). Add the sausages and brown them all over, then transfer to a plate.
- Add the bacon lardons to the casserole and fry for 5 minutes until the fat is crisp and brown. Transfer to the plate with the sausages.
- Drain off all but 1 tbsp of the oil from the casserole, add half the butter and, when melted, add the onions and garlic. Cover and cook for 10 minutes, stirring now and then, until soft and lightly browned.
- Take off the lid, stir in the parsnips and celery and cook for 2 minutes more. Stir in the tomato purée and flour, then gradually stir in the cider and stock and bring to the boil.
- Return the sausages and bacon to the casserole, then stir in the sage and mustard. Cover, put in the oven and cook for 40 minutes.
- When the casserole is ready, melt the remaining butter in a non-stick frying pan. Quarter, core and slice the apples into wedges. Add them to the pan and fry gently for 2-3 minutes until golden all over and just tender. Season with a little salt and pepper.
- Remove the casserole from the oven, stir in the apples and season to taste (add a squeeze of lemon if you think it needs it). Sprinkle with the fried sage leaves, if using. Serve with baked potatoes or mash and greens.
Nutrition Facts : Calories 451kcals, Fat 28.8g (12.2g saturated), Protein 17.2g, Carbohydrate 24.1g (14.6g sugars), Fiber 5.8g
SAGE, SAUSAGE AND APPLE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
SAUSAGE AND APPLE PIE
Provided by Jason Black
Categories Main course Main Dish
Yield 1 (One) 9-inch deep-dish pie
Number Of Ingredients 11
Steps:
- Cook the sausage and set it aside.
- Place the apples, salt, juice or cider, brown sugar, thyme, rosemary, and allspice in a sauté or fry pan and cook on medium-low heat until you can just start to put a fork into the apples. Remove the pan from the heat and set it aside. Reserve the juice.
- Pour the juice into a small saucepan. If you have less than a cup, add more juice or cider to make 1 cup, then turn the heat to low and cook until the juice has reduced in amount to about one quarter its amount and has nearly caramelized. Be careful not to let it burn. This will take about 10 to 12 minutes.
- Spoon the sausage into the apple mixture, pour over the reduced cider, and mix well.
- Adjust the salt to taste and let the filling cool.
- Preheat the oven to 400°F (205°C). Roll out the bottom crust and place in your pie pan. Add the filling.
- Roll out the upper crust and place it on top. Seal the edges, crimp, and vent.
- Brush the pie with egg wash.
- Bake for 40 minutes. Give the pie two more egg washes at 10-minute intervals during the first 20 minutes of the bake.
- Let the pie cool for 15 minutes or more before serving.
AMY'S SAUSAGE APPLE PIE
This is an unusual combination of flavors that complement each other. This dish is great during the fall and winter
Provided by Amy
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese.
- Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown.
Nutrition Facts : Calories 688.3 calories, Carbohydrate 33.3 g, Cholesterol 90.7 mg, Fat 52.9 g, Fiber 1.8 g, Protein 20.1 g, SaturatedFat 21.3 g, Sodium 923.2 mg, Sugar 0.2 g
SAVORY PORK, APPLE AND SAGE PIES
These pies are meaty and rich and just barely sweet from the currants and apples, with enough crumbly, buttery crust to envelop every bite.
Provided by Melissa Clark
Categories pastries, pies and tarts, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.
- Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.
- To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.
- In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
- Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
- On a lightly floured surface, roll one ball into a 6-inch round. Mound 1/8 of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.
- Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 23 grams, Carbohydrate 41 grams, Fat 46 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 19 grams, Sodium 383 milligrams, Sugar 7 grams, TransFat 2 grams
SAGE AND APPLE SAUSAGE PIZZA
Sage and apple meatless sausages with a hint of maple, veggie bacon, and convenient sliced peppers top this easy pizza.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large non-stick skillet over medium-low heat. Add onion; cook, stirring often, for 7 minutes or until soft. Set aside.
- Place pizza crust on a baking sheet; spread with sauce. Top with veggie sausage, veggie bacon, peppers, cooked onion, Parmesan and mozzarella.
- Bake in the preheated oven for 8 to 10 minutes, until heated through and cheese is melted.
Nutrition Facts : Calories 521.1 calories, Carbohydrate 61.9 g, Cholesterol 25.8 mg, Fat 17.5 g, Fiber 4.2 g, Protein 31.5 g, SaturatedFat 5.4 g, Sodium 1334.4 mg, Sugar 5.8 g
APPLE & SAGE PORK SAUSAGE ROLLS
Tasty bite-sized pork sausage rolls with apple and sage - make extra because these will disappear fast!
Provided by April @ Girl Gone Gourmet
Categories Appetizer
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and line a baking sheet with tin foil.
- In a medium bowl mix the pork with the herbs, salt and pepper, and diced apple. In a small bowl beat the egg and milk together.
- Unfold both puff pastry sheets and cut each into thirds (follow the perforations). Divide the pork mixture into 6 equal parts. Roll the divided pork into sausage shapes, equal to the length of the puff pastry strip. Lay each sausage in the middle of each puff pastry strip.
- Brush the edges of the puff pastry with the egg and milk mixture. Wrap the puff pastry around the sausage. Lightly press the seams to seal. Brush the top of each roll with the egg and milk mixture.
- Cut each roll in half, then each half in half, then each quarter in half until you have 8 equal pieces. Place the sausage rolls about an inch apart on the baking sheet. Bake for 25-30 minutes, or until the pastry is golden brown on top. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 sausage roll, Calories 87 calories, Sugar 0.4g, Fat 6.4g, Carbohydrate 5.1g, Fiber 0.2g, Protein 2.4g
SAUSAGE, APPLE, AND ONION MASHED POTATO PIE
This is a good fall dinner recipe that is sort of a pie--I originally finished my concoction before everyone got home! If you want, you can skip a few steps and this can be served as two dishes. Also, I do make this with chicken apple sausage, but I think it would be just as good with smoked turkey sausage. I hope that you like it!
Provided by Dwynnie
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Boil the potatoes in salted water until fork tender.
- Heat the oil in a skillet and saute the garlic, onion, and apple until slightly carmelized and the apple is starting to soften.
- Keep the potatoes warm if they are cooked.
- Put the onion mixture in a medium bowl and keep warm. Add additional oil to the pan if needed and slightly brown the sausage.
- Mix the sausage with the onion mixture and the celery salt, thyme, pepper, salt, and wine/cider.
- Put the sausage mixture into a pie plate.
- Mash the potatoes with the butter, milk, sour cream, salt, and parsley.
- Top the pie with the mashed potatoes and seal the edges with the potatoes. Spray lightly with the cooking spray, if you want.
- Bake for 45 minutes or until the potatoes are starting to brown.
- Let cool for 5-10 minutes before serving.
SAUSAGE, APPLE AND SAGE PIE
Steps:
- Sift flour and pinch of salt into a bowl. Cut fat into cubes; add to flour. Use your fingertips to rub fat into the flour until mixture resembles fine breadcrumbs. Add water very gradually, stirring with a knife. When dough just starts to stick together, knead lightly until it forms a ball. (Or, pulse flour and salt in a food processor. Add cold butter; pulse until crumbly. Add lard and 2 tablespoons water; pulse. Add remaining tablespoon water; pulse again. Turn onto counter; shape into a ball.) Wrap pastry ball in plastic wrap; let rest in refrigerator, at least 15 minutes. (Store for up to 2 days in the refrigerator; or freeze until ready to use.) Heat oven to 400 degrees. Roll out a little less than half the pastry; use to line a shallow 9-inch pie plate. Roll out remaining pastry about 3/4-inch larger than the pie plate; set aside. Heat oil in a large skillet. Add onions; cook gently until softened, 8-10 minutes. Add meat to onions. Cook until meat is browned, stirring frequently with a wooden spoon and breaking up meat, 5 minutes. Off the heat, stir in mustard, sage, apples and creme fraiche or sour cream. Season with salt and pepper to taste. Mix well; allow to cool.
SAUSAGE WITH APPLE AND SAGE
Provided by Food Network
Time 35m
Yield 24 pieces
Number Of Ingredients 6
Steps:
- Slice the pork sausage into 1/4-inch/1/2 cm-inch slices on the bias. Cut the apple into 24 cubes. Heat the oil in a saute pan and fry the sausage slices on both sides until golden brown, remove to a platter. Wash the pan before melting the butter in the pan for the apples. Add the sugar, and fry the apple cubes, tossing occasionally, until golden on all sides. Add a little more oil to the pan, if needed, and fry the sage leaves until slightly crisp, 30 seconds to 1 minute.
- Lay a fried sage leaf on each sausage slice. Top with a cube of sauteed apple. Pierce with a toothpick and serve.
PAULA DEEN'S SAUSAGE PIE
Make and share this Paula Deen's Sausage Pie recipe from Food.com.
Provided by Little Bee
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°.
- In a heavy skillet over medium heat, crumble the sausage with a fork.
- Sauté the sausage until completely cooked.
- Drain off the fat, remove the sausage, and set aside.
- Melt the butter in another skillet over medium heat.
- Sauté the onions in the butter until tender.
- Add the milk and heat until steam rises, but do not boil the milk.
- Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat.
- In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper.
- Mix thoroughly and pour this into the pie crust.
- Top with cooked sausage, and bake for 30 minutes, or until set.
SAUSAGE AND APPLE PIE IN A CHEDDAR CRUST
England's Cheshire Pie, a hearty combination of boneless pork loin and cider-moistened apples in a short-crust pastry dough, is the inspiration for this sausage and apple pastry. Serve this warm, with fruit salad, at breakfast or brunch. Or heat some up for Sunday night supper, where it goes wonderfully well with a plain green salad. This isn't a savory meat pie but has sweetness from the apples and cider.
Provided by Annacia
Categories Breakfast
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- *Used a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture). If you use all Granny Smiths or all Cortlands (or other kinds of apples), adjust the amount of sugar to your taste.
- CRUST:.
- In a medium-size mixing bowl, whisk together the flour and salt. Using an electric mixer, a pastry blender or fork, or your fingers, cut and mix the cheese and butter into the flour mixture until the fat and flour form a crumbly mixture. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.
- Divide the dough in half, and flatten each half into a 1-inch thick round. Wrap one of the rounds in plastic wrap or waxed paper, and refrigerate it while you work with the other. Transfer the remaining dough to a well-floured work surface. Roll it into a 12-inch circle, using as few strokes of the rolling pin as possible; the fewer times you touch the crust at this point, the more tender it'll be when it's baked. Transfer the circle of dough to a 9-inch pie plate (a giant spatula works great here), and gently fit it to the pan's contours. Again, if you push and stretch the dough too much during this stage, it'll shrink when you put it in the oven.
- FILLING:.
- Peel, core and slice the apples. In a large, shallow frying pan, cook the apples with the salt, cinnamon, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy. Add the cooked sausage.
- Spray the crust with some nonstick vegetable oil spray (this helps it stay crisp), then spoon the filling into the crust. Roll out the remaining crust, and center it over the filling. Press the edges of the top and bottom crust together, fold them under (onto the top of the pan's rim), and crimp.
- BAKE:.
- The pie in a preheated 425°F oven for 15 minutes, then lower the heat to 375°F and bake for an additional 35 to 45 minutes, till the crust is very brown. Remove the pie from the oven, and serve it warm or at room temperature.
Nutrition Facts : Calories 445.6, Fat 25.4, SaturatedFat 12.3, Cholesterol 69, Sodium 484.4, Carbohydrate 42.8, Fiber 2.9, Sugar 20.3, Protein 12.6
PAN-GRILLED SAUSAGES WITH APPLES AND ONIONS
Categories Fruit Juice Fruit Onion Brunch Quick & Easy Apple Sausage Fall Pan-Fry Sage Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper. Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 2 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.
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Servings 4Calories 489 per servingTotal Time 45 mins
- Preheat the oven to 180ºC/350ºF/gas 4. Place a large non-stick ovenproof frying pan on a medium-high heat.
- Peel the onions, cut into quarters and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
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5/5 (2)Category BreakfastServings 10Total Time 30 mins
- Heat oven to 400°F. In 10-inch skillet, cook sausage, apple, celery and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
- Roll each biscuit into 4 1/2- to 5-inch round. Spoon about 2 tablespoons sausage mixture on half of each round. Fold other half over filling; press edges with fingers or fork to seal. Place on ungreased cookie sheet.
SAVORY SAUSAGE, APPLE & SAGE PASTIES {HAND PIES} - WHAT …
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Reviews 29Category AppetizerCuisine AmericanTotal Time 50 mins
- Mix sausage, apple, onion and seasoning together in a bowl or food processor. If using a food processor, pulse just until blended to keep the texture of the filling.
- On a floured surface, roll out pastry to 1/8" to 1/4" thickness. Using round cutters, cut out circles. (The size of the cutter will determine the amount of filling and the number of hand pies you'll get.) I made 10 small, 4" pies and a half dozen larger, 6" pies.
- Use about 1 1/2 Tablespoons filling for the small pies and about 3 Tablespoons for the large pies.
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From kingarthurbaking.com
4.7/5 (15)Total Time 1 hr 20 minsServings 1Calories 481 per serving
- Preheat the oven to 425°F., To make the crust: In a medium-size mixing bowl, whisk together the flour and salt., Using an electric mixer, a pastry blender or fork, or your fingers, cut and mix the cheese and butter into the flour mixture until the fat and flour form a crumbly mixture., Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball., Divide the dough in half, and flatten each half into a 1" thick round.
- Wrap one of the rounds in plastic wrap or waxed paper, and refrigerate it while you work with the other.
- Transfer the remaining dough to a well-floured work surface., Roll it into a 12" circle, using as few strokes of the rolling pin as possible; the fewer times you touch the crust at this point, the more tender it'll be when it's baked.
- Transfer the circle of dough to a 9" pie plate (a giant spatula works great here), and gently fit it to the pan's contours.
SAUSAGE, APPLE, AND CHEDDAR POCKET PIES - KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (23)Total Time 1 hr 30 minsServings 8
- To make the pastry: Combine the flour, cheese powder, and salt., Work in the butter until larger, pea-sized clumps form., Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive., Divide the dough in half, and shape each half into a disk.
- Wrap and refrigerate for at least 30 minutes., To make the filling: Stir together all the ingredients., Preheat the oven to 400°F., Roll out each disk to about 1/8" to 1/4" thickness on a floured surface.
- Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary., Place a heaping 1/4 cup filling in the center of eight pastry circles., Dampen the dough around the filling with water, and top with an unfilled circle., Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork., Place the pocket pies on a baking sheet, and bake for 15 minutes.
- Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown., Remove the pies from the oven, and serve warm.
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