Makes 5-6 parcels
Cooking time: 30 minutes
4 pork and apple sausages
3 tbsp cider or apple juice
1 eating apple, peeled, cored and thinly sliced
1 fresh sage sprig, roughly chopped
700g (11/2lb) puff pastry
1 egg, beaten, to glaze
1 Preheat oven the oven to 180ºC/R4. Slit the sausage skins, remove the sausage meat and place in a large bowl. Add the cider, apple, pepper and sage and mix well together to combine.
2 Roll out the pastry thinly and cut into squares, about 12.5 cm (5in) in diameter. Re-roll the pastry leftovers to make more shapes if possible.
3 Place a spoonful of the mixture in one half of the pastry squares. Brush the edges of the pastry with the egg glaze and fold over to make a rectangle or triangle shape, crimp the edges to seal.
4 Place the parcels on baking parchment or a non-stick tray, brush with the egg mix and cook for 30 minutes until golden brown. Serve hot or cold with a large seasonal salad and a chunky fruit chutney.