Easy pork pies with sage and apple
I’m a very big fan of a good sausage roll and these pork pies with sage and apple are pretty much my best. It’s 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 of 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.
You might also like my Beef & Mushroom pie
Sausage rolls with apples & sage
The recipe makes 8 medium pies
easy pork pies with sage and apple
Ingredients
- 1 onion finely chopped
- 1 Tbsp olive oil
- 2 large green apples peeled and grated
- 3 pork sausages meat removed from skin (about 200g)
- 500 gm pork mince
- 2-3 T finely chopped sage about 15 leaves
- ¾ tsp salt
- ½ tsp white pepper
- 1 Tbsp chopped parsley
- ½ cup breadcrumbs
- 2 x 250g sheets of ready-made puff pastry
- 1 egg lightly beaten with tablespoon milk
Instructions
- 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.
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Awesome ! apple, sage and pork is a match made in heaven :-). I too, love a good sausage roll, and making them slightly larger can only be a plus ! Your pics are brilliant by the way, I could eat several right now, through the computer. Have a great day
Thanks Lynne x
Yum, Yum!
Love the flavors here, sage and apple are so good with pork!
Now, that’s a good hybrid and since my husband is an expert for both sausage rolls & pork pies, I’ll put these to the test right this week. I am sure he’ll love them.
Nicole
Hi Nicole, please let me know how it goes.
Yum! These sound great!!
I’ve never made pork pies and, looking at these, I can’t wait to! The combination of pork, apple and sage is one of my favourites come fall. Thanks for sharing, Sam!
I can’t comprehend why I’ve never had these before… They sound amazing and I know what I’ll be making tonight!
Sounds deli!,, will try soon!! ill let you know. Saludos de Mexico!
Yummy! Question about the sausage -you say 3 sausages, that are apparently link -but – I dont know what size you are working with. I typically each breakfast sausage links -but I think you are referencing something bigger?
Hi Maggie – these are very typical pork sausage sizes. Ive seen in England and in SA. It doesnt really matter too much to be exact and they are from links.
So you don’t have to cook the sausage and pork mince first? Just put it uncooked into the pastry? Just want to make sure I’m doing it right
Hi Amy, no you don’t need to cook the meat before making a sausage roll. It cooks in the pie when baking
I have made these many times and found your site so I could share the recipe with someone…but now have a question. I have a copy of the original printed recipe from Organic Gardening. That recipe uses 1 apple, 2 sausages, 3/4 lb mince and slightly varying amounts of the herbs along with one pound of pastry. Your recipe has more filling to the 1 lb of pastry. If you wrote the recipe, did they not print it correctly or have you refined it to have the amount of filling stated on this page? HELP! Just trying to determine the better version…directly from the source. Thanks so much.
Hi Mel – I sent you an email re the recipe for pies either or will work but I would follow the recipe on my website.
Not sure what pork mince is. Is it just ground pork ?
Thank you.
Hi Kathleen, yes pork mince is ground pork
Most definitely trying this one soon
I hope you love them Aurelia