Sausage Bakewells

Name: Sausage Bakewells
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: International
Ingredients: 225g Lincolnshire chipolata sausages, squeezed in ½, twisted and cut to make each sausage into two; 500g Puff pastry; 1 jar English Provender Apple Sauce with Cider; 1 Eating apple, cored and sliced; 1 small onion, peeled and thinly sliced; 30g Sage Derby cheese or Cheddar, grated; 30g Breadcrumbs

Over a year ago 8,488 views

Cook: 20 mins

Serves: 12

Main Course

Ingredients

225g Lincolnshire chipolata sausages, squeezed in ½, twisted and cut to make each sausage into two
500g Puff pastry
1 jar English Provender Apple Sauce with Cider
1 Eating apple, cored and sliced
1 small onion, peeled and thinly sliced
30g Sage Derby cheese or Cheddar, grated
30g Breadcrumbs

Accompaniment

Description

Tarts with Lincolnshire Sausage, Apple & Cheese. Delicious served as a snack.

Method

1
1. Preheat oven to Gas 6, 200C, 400F.
2. Roll out pastry into greased tin. Add to the base 2.5ml apple sauce, top with a small sausage and slice of apple and onion.
3. Mix together cheese and breadcrumbs and sprinkle a spoonful on top of each tart.
4. Bake for about 25 mins until pastry is 'puffed' and golden and sausage browned and cooked.