Vegetarians should probably look away now, there’s nothing for you to see here.
The place I buy a lot of my meat from, Evergreen Farm, has a wonderful range of sausages, with flavours ranging from Traditional, through Cumberland, Pork and Apple, Pork and Leek, Hot Spanish, Toulouse to Pork & Marmite. And many more.
He also has a clever way of using up the mixed meat resulting from changing spice mixtures on the production line. He markets them as change over meatballs, you get a mixture of flavours, all delicious.
I had some ready-made puff pastry leftover from Christmas mince pie making so thought that I could combine the meatballs and pastry in a pie, with a few other added ingredients.
This is a recipe that I remember from my youth, my mother used to make it, using local sausages from where we lived in Kent (she used to buy the sausages and skin them). I can’t remember the exact proportions, I make it in a smaller dish anyway. Not only that (whisper it), I don’t make my own pastry. If pre-made is good enough for Mary Berry, it’s good enough for me. Hence there are no quantities given, just adjust them to taste.
I added some pre-cooked fried onions to the meat,
mixing it well.
Some apple sauce and a little sage and onion stuffing mix bound it all together,
before I placed it in my pastry case.
I made a (very scruffy) lattice top with the leftover pastry and baked it for 45 minutes at 180°C
And here it is.
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