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Sausage and Apple Pie

Introduction & method

Pork pies and apple pies are brilliant on their own, so surely a pork sausage and apple pie would be twice as good! Eat this hot or cold.

 Sausage and Apple Pie Recipe

Make the pastry


Mix the salt and flour together. Cut the butter and lard into small pieces and rub them into the flour with your fingertips - you should end up with a mixture that looks like coarse breadcrumbs. Add just enough water to make the dough come together in a ball. By the way, you can use all butter or all lard or shortening if you wish. Wrap the dough in plastic film and let it rest in the fridge for 30 minutes.

Make the seasoning mix


Spoon all of the seasoning mix ingredients into a screw-top jar and shake vigorously. This amount of seasoning will give quite an intense flavour - you might want to use a bit less for a more delicate flavour!

Make the meat filling


Peel and dice the onion. Sauté it gently in oil for 5-10 minutes until softened but not browned. Remove from pan and allow to cool. Mix the seasoning, onion and minced pork together. Place in fridge until needed.

Make the apple filling


Peel, core and dice the apple. Melt the butter in a frying pan on low heat, then stir in the sugar and the water. Mix those together then add the apples and the cinnamon. Let that bubble away for about ten minutes until the apples are soft. Remove from heat and allow to cool.

Assemble and bake the pie


You'll need a suitable dish to make your pie in. The one I used was actually a cake tin with a removable bottom - 18½ cm (7½ inches) diameter. Sprinkle flour on your worktop and roll out a disc of pastry to be the lid, and a larger disc to form the pastry case. Sprinkle one side of the disc with rice flour or semolina and place it into the tin. Trim off any excess around the rim. Spoon the meat filling into the case and spread the apple filling over it. Moisten the rim of the case with water and position the lid on top. Press and crimp the edges to form a good seal. 

Heat your oven to 180° Celsius (356° Fahrenheit) for a fan/convection/airfryer oven, or 200° Celsius (392° Fahrenheit) for a conventional one, or gas 6. Whisk together an egg with a splash of milk, and paint the top of the pie with it. Put the pie in the oven and bake for 45 minutes. When the pie is baked, allow to cool a little then remove it from the tin. This pie can be eaten hot or cold.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Sausage and Apple Pie on YouTube.

 
You might also like these recipes:

Beef and Guinness Pie with Kale Colcannon

Christmas Dinner Pastie

Beef Stew with Dumplings

Ingredients & Info


SHORTCRUST PASTRY
 200 grams plain (all-purpose) white flour
 50 grams unsalted butter
 50 grams lard
 125 ml water
 1 tsp salt
PORK FILLING
 450 grams minced pork
 1 medium onion
  seasoning mix - see below
APPLE FILLING
 2 granny smith apples
 2 tbsp brown sugar
 125 ml water
 60 grams butter
 1 tsp ground cinnamon
SEASONING MIX
 1½ tsp salt
 1 tsp white pepper
 1 tsp black pepper
 2 tsp sage
   1 tsp mace
 ¼ tsp cayenne pepper

PLUS

A beaten egg and a splash of milk for glazing the pie.


UNITS:
Metric
US Customary/Imperial

serves 4 -6
Prep time: 10 minutes.
Resting time: 30 minutes.
Cooking time: 45 minutes.
Total time: 1 hours 25 minutes.