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  • butter
    for greasing
  • 2 x 500g blocks puff pastry
  • 350g sausagemeat
    or skinned sausages (pork & apple variety works well)
  • 2 apples
    peeled, cored and grated
  • 2 onions
    grated
  • 2 tbsp thyme leaves
  • 16 thick slices cooked ham
    fat trimmed from edge
  • 4 tbsp Dijon mustard
  • 2 eggs
    beaten to glaze

Nutrition: per serving

  • kcal631
  • fat44g
  • saturates18g
  • carbs35g
  • sugars6g
  • fibre2g
  • protein26g
  • salt3.39g

Method

  • step 1

    Heat oven to 190C/170C fan/gas 5. Butter 2 x 20cm springform tins or deep, loose-based tart tins. Cut one-third of the pastry off each block. Roll out the smaller pieces of pastry, then cut a circle from each to make the top of the pie – use a tin base as a template. Roll out two-thirds of the pastry from each block and line the tins, leaving a good amount of excess hanging over the edge.

  • step 2

    Mix the sausagemeat with the apples, onions and thyme, and divide into 4 portions. Line each pie with 4 slices of ham and spread 1 tbsp mustard over the ham in each pie. Add a quarter of the sausagemeat to each pie and press down to level it. Add another layer of ham and mustard to each, then the rest of the sausagemeat and level off the tops.

  • step 3

    Put the pastry lids on top and brush with beaten egg. Fold the excess pastry over and press gently. Trim off any wodgy bits to make the lid look as attractive as possible. Brush again with beaten egg and cut a steam hole in the centre. Bake for 50 mins or until a skewer pushed in through the steam hole comes out very hot. Cool in the tin for 15 mins, then release the sides of the tin and cool completely on a rack (still on the bases). Serve cold, cut into wedges with pickles and salad. Or slide off the base and wrap tightly in foil, then cling film and freeze.

RECIPE TIPS
MAKE IT SPICY

Use merguez, or sausages containing chilli, as part of the sausagemeat mix. Use sliced cooked chicken in place of the ham, replace the apple with chopped dried apricots and leave out the mustard.

FOOLPROOF FREEZING

Freeze the pies already cooked and cooled, and the pastry will hold well. Defrosting the pie takes about 6 hours in total. To check if the pie is ready to eat, push a knife into the centre; it should come out cold but not freezing and the pie shouldn't feel solid. If it's a hot day, it's safer to defrost the pie in the fridge overnight.

Recipe from Good Food magazine, July 2010

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Comments, questions and tips (31)

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Overall rating

A star rating of 4.5 out of 5.28 ratings

bradford.tetlowehaMzebf

A very simple and tasty cold pie. I was a bit worried about how wet it was, and the first one was a little soggy. So I added a few table spoons of oat bran and blind baked the pastry for 5 mins first. Second turned out perfect. I

Joesyjo avatar

Joesyjo

I made this with 80% pork and apple sausages and it leaked, making a mess of my oven. The taste is not for me either. A bit like a sweet sausage roll in pie form. Not sure I would make it again. Going to try a pork pie instead.

helenpfreeman

Mine leaked too. Made one pie with leek instead of Apple & onion and one as per the recipie, after having squelched the water out. Same result on both. Concluded the water is from the sausage meat. Good taste, but hard to make this look anything close to neat.

brynmadoc

Made two of these for our Boxing Day get together last year and were requested again this year! Absolutely gorgeous and so uncomplicated. Varied the recipe slightly. Used 600g of sausage meat per pie as didn't think the layer was thick enough. Made one with ham but used a layer of pickle instead of…

clamcrab avatar
clamcrab

Ooh pickle is a good idea, thanks!

Nico_cook avatar

Nico_cook

A star rating of 3 out of 5.

I found it OK but not really my taste. But the recipe turned out very well and really easy to make! First time I made a pie, so will definitely look forward to make another one!

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