Sausage pithivier

Serves: 4-6
Preparation time: 30 minutes
Cooking time: 20 minutes

Sausage-Pithivier-platedIngredients

400g (14oz) spiced Cumberland sausage meat or Cumberland sausages
1 apple, peeled
1 tbsp white breadcrumbs
Small handful of broken walnut pieces
1 tbsp chives, chopped
Pinch of cinnamon
400g (14oz) puff pastry
1 egg, beaten

Method

1 Pre heat the oven to 200˚C/R6. Meanwhile, place the sausage meat (if using sausages, remove the meat from their skins) into a clean bowl and grate in the apple.

2 Add the breadcrumbs, pinch of cinnamon, chives and the broken walnut pieces and mix well.

3 Cut the block of puff pastry into two, with one piece being slightly larger than the other. The larger piece will form the top of the pithivier and requires a little more pastry. Roll out the pastry pieces and cut into two circles, 20cm and 23cm diameter approx (use two different sized plates or saucers as a template).

4 Cover a baking tray with greaseproof paper and place the smaller circle of pastry on top. Mound the sausage meat mixture on to the pastry leaving a 2.5cm (1in) pastry border. Brush the edges of the pastry with some beaten egg.

5 Take the larger circle of pastry and score crescent-shaped incisions with the back of a small knife halfway through the pastry. Start at the centre and work towards the outer edge, turning the pastry as you go. It is important not to pierce the pastry right through.

6 Place the scored pastry on top of the meat, joining the edges with the bottom pastry circle. Push the pastry edges firmly together to ensure a good seal. Scallop the edge of the pastry by pushing it in at intervals with the back of a knife.

7 Glaze the pastry with more of the beaten egg. Place the baking tray in the oven and bake for about 20 minutes, until the pastry is risen, golden brown and firm. Remove from the oven and allow to stand for 2-3 minutes before cutting into the pithivier. Serve with hot with a tomato salad or let it go cold and serve with a fruity chutney and green leaf salad.

Images and recipes courtesy of lovepork.co.uk

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