Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sausage and apple mini pasties. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Sausage and apple mini pasties is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Sausage and apple mini pasties is something which I’ve loved my whole life. They’re nice and they look wonderful.
You can shape pasties in a tart mold or can be shaped by hand into a half-moon shape like empanadas. If you are not a fan of blood sausag. Mini Bacon, Apple and Blood Sausage Pasty.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sausage and apple mini pasties using 4 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Sausage and apple mini pasties:
- Prepare Roll of puff pastry to make as many as you want
- Prepare Sausage meat
- Take Chopped apple
- Get Egg to glaze
A party favourite that is better homemade. Grated eating apple compliments the flavour of the pork filling. Remove the pastry from the fridge and let it stand for ten minutes to come back to room temperature. Line a large oven tray with parchment, pre-heat.
Steps to make Sausage and apple mini pasties:
- Divide pastry into squares. Add a small amount of sausage meat and chopped apple in the middle (I forgot to take a pic of adding the apple!) Roll up edges to make a pasty shape, seal and glaze
- Cook at 200 for about 15-20 mins. Enjoy :)
My Mini Bacon and Onion Pasties may look impressive, but they're one of the most simple recipes! Find Sage, Onion and Sausage Plait at ALDI. Pork and Apple Sausage Roll Recipe - Great British Russell Brown's pork and apple roll recipe has all the glamour of a traditional Wellington, but the. I made it with turkey sausage instead of pork and it was great! While the dough rises, make the filling.
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