Serves 4-6
Preparation Time 10 minutes
Cooking Time 40 minutes
Ingredients
15g (0.5oz) margarine
1 small onion, finely chopped
350g (12oz) pork sausagemeat
4 tablespoons Colman’s Bramley Apple Sauce
1 teaspoon mixed dried herbs
350g (12oz) puff pastry
Beaten Egg
Salt and pepper
Instructions
- Melt the margarine, add the onion and cook until soft and golden brown.
- Mix together the onion, sausagemeat, Apple Sauce, herbs and seasoning.
- Roll the pastry into a rectangle, about 30cm (12in) x 23cm (9in).
- Spoon the meat mixture lengthways down the centre of the pastry. Make several cuts in the pastry, each side of the meat.
- Brush the pastry edges with egg. Fold the pastry over the meat, overlapping the edges to make a plait. Brush with egg. Carefully lift the egg onto a baking sheet.
- Cook at 200ºC, Gas no. 6 for 40 minutes until crisp and cooked through.
