I’m a very big fan of a good sausage roll and these pork pies with sage and apple are pretty much my best. Its a recipe I have been tweaking over time and I love how the apple adds a touch of sweetness and softens the texture, also keeping them extra moist. Sage and pork are perfect partners so I went with a classic flavour profile. These are also super easy to make.
This was one of the hand pie recipes I wrote and shot for Organic Life (Previously Organic Gardening) – and the article was published in January this year.
Puff pastry pies are best served hot straight out the oven and I’m quite partial to dipping them in tomato sauce on the side. I use an all-butter puff pastry because it’s the only way to roll (did you see what I did there?). You can also make these pies as big or as small as you like. They are super cute as cocktail pies too.
Recipe makes 8 medium pies
- 1 onion, finely chopped
- 1Tbsp olive oil
- 2 large green apples, peeled and grated
- 3 pork sausages, meat removed from skin (about 200g)
- 500gm pork mince
- 2-3T finely chopped sage (about 15 leaves)
- ¾ tsp salt
- ½ tsp white pepper
- 1Tbsp chopped parsley
- ½ cup breadcrumbs
- 2 x 250g sheets of ready-made puff pastry
- 1 egg lightly beaten with tablespoon milk
Preheat the oven to 180 C / 350 F
Fry the onion until soft – about 5 minutes
Add the apple and cook for a minute or two until softened.
Add this to a bowl with all the other ingredients and mix well.
Roll the puff pastry onto a floured surface and if necessary, roll it further until it is about 3mm thick.
Divide the mixture in half and place enough meat along the long end of the pastry. The pastry should overlap slightly when you join the two sides. Brush the joined edge with egg and gently roll this ensuring that the join is on the underside.
Cut to the desired length (into 4), place on a lined baking tray, brush the tops with the egg wash and bake for 25-30 minutes until golden brown.