Mini sausage breakfast pasties

This is Nici's take on a Cornish pasty using a pork sausage filling with plenty of fennel. Serve these delicious breakfast pasties hot or cold with fruit chutney, if desired.
Mini sausage breakfast pasties



1.Preheat oven to 180°C. Line a baking tray with baking paper.
2.Slit the sausage skins with a sharp knife and put the meat into a bowl. Add the onion, carrot, peas, apple, parsley, fennel and seasoning. Mix until well combined.
3.Cut the pastry in to 10-12cm circles and baste the edges with water.
4.Place a spoonful of the mixture onto the pastry. Fold and press the edges together to seal, then pinch the edges into a crimp pattern.
5.Place the pasties on the tray and brush with the egg glaze. Cook for 35 minutes until golden.
6.Serve hot or cold with fruit chutney, if desired.
  • It’s worth taking the time to finely dice the onion and carrot so they cook through in the pasties.

Related stories