Ingredients
Method
1.Slit sausages at the top with a sharp knife, squeezing out sausage meat from casings.
2.Melt butter in a large saucepan. Cook apples, stirring, for 3 minutes or until softened. Add sausage meat. Cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Stir in sour cream, sage leaves and nutmeg. Season. Cool.
3.Lightly grease and preheat a 4-hole (¾-cup/180ml) pie maker.
4.Using a pastry cutter, cut four large rounds (15.5cm) from shortcrust pastry and four small rounds (12cm) from puff pastry. Line prepared holes with shortcrust pastry rounds, pressing into base and side. Refrigerate remaining pastry rounds until required.
5.Spoon 2/3 cup sausage mixture into each pastry case. Top with puff pastry rounds, pressing edges firmly to seal. Brush pastry with egg and decorate with extra sage leaves. Spray with oil. Close and cook for 8 minutes or until pastry is golden.
6.Serve pies straightaway with apple sauce.
Store cooled pies in an airtight container in the freezer for up to 2 months. Simply reheat in pie maker or in a moderate oven.
Note
