Apple-topped sausage pies

Serves: 12

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Prep Time: 40

Cook Time: 40

• 2 Bramley apples (about 300g), peeled, cored and diced
• fresh nutmeg
• 1 teaspoon caster sugar
• 2 tablespoons sultanas
• 350g plain flour
• 175g butter, diced, plus extra for greasing
• 450g pork sausagemeat
• 1 tablespoon chopped sage
• 1 medium egg, beaten
• 1 tablespoon quince or apple jelly

Method

1. Put the apple, reserving 2 tablespoons, into a small pan with a grating of nutmeg and the caster sugar. Gently cook for 3-4 minutes until slightly pulpy. Stir in the sultanas. Set aside to cool.
2. Put the flour in a food processor with the butter and a pinch of salt. Whizz until the mixture resembles breadcrumbs. Tip into a bowl and using a flat-bladed knife, combine with 2-3 tablespoons of ice-cold water to form a dough. Knead until smooth, wrap in clingfilm and chill for 30 minutes.
3. Mix the sausagemeat with the sage, egg and reserved uncooked apple. Season well.
4. Lightly grease a 12-hole muffin tin and line each base with a long strip of baking parchment that stands proud of the rims. Roll out the pastry to a 3mm thickness and cut out 12 rounds with a 10cm cutter. Line the muffin holes with the pastry. Divide the sausagemeat mixture between the holes and chill for 30 minutes. Heat the oven to 190ºC (170ºC fan oven) gas mark 5.
5. Bake for 10 minutes then remove from the tin, using the paper to help you, and transfer to a preheated baking sheet. Top with a spoonful of apple and return to the oven for 20-25 minutes until golden.
6. Melt the jelly with a splash of water and push through a sieve. Brush over the apple topping while the pies are still hot. Serve warm or at room temperature.

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