Pork sausage and apple pie

So I've decided to start putting recipies on my blog, because I think that cooking is such a wonderful thing, but many people look over it because they think that it is terrible complicated and on parr with rocket science. I beg to differ and so I will provide my followers with handy recipes and ideas.


So to start of, I was going through an old recipe book and was intrigued by this little something. Sausage and apple pie? Mind=blown. Oh and before I start, this is a savoury pie.


Ingredients:
A 400g packet of Jus Roll puff pastry
450g good quality pork sausage meat, or just sausages
3-4 sage leaves
Nutmeg
3 eating apples
1 egg yolk
Salt and pepper


Half the pastry and roll both pieces out into shapes vaguely recognisable as squares on a floured surface. Then, press it into a 21-23cm round pie plate.
If you bought sausage meat, spread it out over the base, if you bought sausages, don't worry, well you might have to because this next step is greusome; squeze the sausage meat out of the tubing it comes in.
Scatter the sage leaves over it and season lightly with salt, pepper and nutmeg.
Peel, core and cut up the apples and place them on the meat.
With the remaining pastry, form a lid. It is okay if there is some excess pastry, because you can roll it up to for a crust around the rim.
Poke a couple of holes in the lid and brush the beaten egg wash over the top.
Chill in the fridge for half an hour.
Put a baking tray in the centre of the oven and pre-heat 220°C/425°F/Gas 7.
Brush the pastry with the remaining egg wash and pop it in the oven on the baking tray so it gets an instant blast of heat. After 15 minutes, reduce the heat to 180°C/350°F/Gas 4 and cook for a futhur 30-40 minutes.
Test with a skewer to see if the apples are tender and the meat has been properly cooked.
Serve with a choice of potatoes and some vegetables. 


Done