Sausage Pasties
Recipes with Lincolnshire Sausage
Lincolnshire sausage meat mixed with diced root vegetables and apple, wrapped in shortcrust pastry, crimped shut, and baked until golden. A hand-held meal for field workers and market day shoppers. The apple adds a sweetness that pairs with the sage in the sausage.
Prep Time
20 min
Cook Time
40 min
Servings
4
Difficulty
Medium
Ingredients
- 400g Lincolnshire sausage meat
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 small apple, peeled and finely diced
- 100g butternut squash, finely diced
- 500g shortcrust pastry (2 sheets)
- 1 egg, beaten
- Salt and pepper
Steps
Mix the sausage meat with the diced onion, carrot, apple, and squash. Season with salt and pepper.
Roll out the pastry and cut 4 circles about 18cm diameter (use a plate as a guide).
Divide the filling between the circles, placing it on one half. Brush the edges with egg, fold over, and crimp with a fork to seal. Cut a small steam vent in each.
Brush the tops with beaten egg. Bake at 190°C for 35-40 minutes until deep golden. Rest 10 minutes before eating (the filling is volcanic).
Tips
Dice the vegetables small (5mm) so they cook through inside the pastry. Large chunks will still be raw in the center when the pastry is done. The apple is not traditional but improves the pasty; its acidity cuts through the pork fat.