Name: Mini sausage breakfast pasties
Cook time: 35 min
Total time: 35 min
Yield: 15
Ingredients: 6 country or chunky-style pork sausages; 1 small onion, finely diced; 1 small carrot, finely diced; 1 cup frozen peas; 1 small eating apple, cored and grated; handful of flat-leaf parsley, chopped; 1 tablespoon fennel seeds; 1/2 teaspoon sea salt and pepper; 3-4 sheets savoury short pastry; 1 egg beaten, for glazing

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.

Ingredients

6 country or chunky-style pork sausages

1 small onion, finely diced

1 small carrot, finely diced

1 cup frozen peas

1 small eating apple, cored and grated

handful of flat-leaf parsley, chopped

1 tablespoon fennel seeds

1/2 teaspoon sea salt and pepper

3-4 sheets savoury short pastry

1 egg beaten, for glazing

Method

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.