This month’s bake is in celebration of our new summer picnic hamper hire at Tea ‘n’ Cake. It includes either homemade scotch eggs or these great pies, take a peek at http://www.teancake.co.uk/index.php/summer-picnic-hamper/ They can be eaten warm but I think they taste better cold. Even better, they freeze too, so you can make enough for one picnic and freeze the rest for another. This recipe makes four individual pies.
Ingredients:
- Half a block of puff pastry
- 200g sausage meat
- 2 apples peeled, cored and grated
- 2 onions grated
- thyme leaves
- cooked ham, sliced
- wholegrain mustard
- 1 beaten egg, to glaze
Method:
Heat oven to 180C or gas 5. Mix the sausage meat with the apples, onions and thyme and season.
Roll out your pastry and cut four circles, big enough to fit a large, non stick muffin tin and line the tins.At the bottom of each pie please some of the sliced ham and slather on some mustard. Then put on a layer of the sausage meat. Repeat this process.
Roll out the rest of the pastry again and cut out tops for the pies. Use the beaten egg to help stick the lids and then glaze them. With a knife stick a couple of holes in the top of each pie and put in the oven for about 25/30 mins.
Take the pies out of the muffin tins and place on a baking sheet. Put back in the oven for 5-10mins to make sure the pastry is evenly cooked and then take out to cool. Tastes great with Piccalilli!
