Cumberland sausage with apple pie
Makes 8 pies
Ingredients
1 tablespoon vegetable oil
300g / 11oz Cumberland sausage, skin removed
25g / 1oz butter
1 dessert apple, peeled, cored and diced
1 medium egg
1 medium egg yolk
3 tablespoons whipping cream
250g / 9oz shortcrust pastry
250g / 9oz puff pastry
Milk
Method
1. Heat the oil in a frying pan, when hot add the sausage and cook gently, stirring to
break up until cooked. Drain on kitchen paper.
2. In a small saucepan, heat the butter. Add the diced apples and cook until golden.
3. Mix together the egg, the egg yolk and cream.
4. Roll out the shortcrust pastry, cut out four circles using the larger side of the base/lid
cutter. Using the shaping tool gently press each base into its mould. Roll out the puff
pastry, cut out four circles using the smaller side of the base/lid cutter.These will be
the lids of the pies.
5. Spoon sausage meat and cooked apple into the mould, pour over approx 1
tablespoon of egg and cream mixture. Place the pastry lids on the pies, brush lightly
with milk. Close the lid and cook for 10 minutes.
6. Repeat steps 4 and 5 to make another four pies.
Corned beef and potato pie
Makes 8 pies
Ingredients
1 tablespoon vegetable oil
1 medium onion, finely diced
1 medium carrot, finely diced
600g / 1lb 4oz potato, peeled and diced
425ml /15floz beef stock
200g / 7oz tin corned beef, diced
Salt and pepper
250g / 9oz shortcrust pastry
250g / 9oz puff pastry
Milk
Method
1. Heat the oil in a saucepan, add the onions and carrots and cook for 10 minutes.Add
the potatoes and stock, bring to a simmer and cook for 20 minutes or until the
potatoes are cooked. Stir in the corned beef, cook for 15 minutes, season to taste.
Leave to cool.
2. Roll out the shortcrust pastry, cut out four circles using the larger side of the base/lid
cutter. Using the shaping tool gently press each base into its mould. Cut out four
circles using the smaller side of the base/lid cutter.These will be the lids of the pies.
3. Drain the cooled filling through a sieve over a bowl (the cooking liquid can be re-
heated to be used as gravy with the pies). Spoon the filling into each pie. Place the
pastry lids on the pies, brush lightly with milk. Close the lid and cook for 10 minutes.
4. Remove the pies. Repeat to make another four pies.
