Sausage mini pasties recipe

  • Serves Makes 10-12 pasties
  • 10 mins to prepare and 35 mins to cook
  • 535 calories / serving
  • Freezable
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HE SUASAGEPASITES

Preheat oven to gas 4, 180ºC, 350ºF. Make a slit lengthways in the skin of each sausage and remove the sausage meat. Place into a large bowl and mix together with the carrot, butternut squash, apple, apple sauce and seasoning.

Roll out the pastry and use a small saucer or bowl to cut into rounds (about 12cm in diameter). Brush the edges of the pastry with water. Place a spoonful of the mixture onto the pastry. Press together the edges to seal and then pinch the pastry and make a crimp pattern. 

Place on a nonstick tray and brush the edges (not the crimp as this will burn too quickly!) with beaten egg. Cook in a preheated oven for about 35-40 minutes until golden. Remove from oven and allow to cool slightly before serving.  Delicious hot or cold!  

See all Halloween recipes

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 454g pack of traditional pork sausages
  • 1small carrot,peeled and cut into small dice
  • 1butternut squash,peeled and cut into small dice
  • 1small eating apple,cored and cut into small dice
  • 1tbsp apple sauce from jar
  • 1000g of pre-made shortcrust pastry
  • pinch black pepper
  • milk for glazing
  • pinch of salt
  • 1egg for glazing
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  • Energy 2230kj 535kcal 27%
  • Fat 36g 51%
  • Saturates 14g 70%
  • Sugars 5g 6%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 46.8g Protein 9.6g Fibre 3.4g

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