Sausage and caraway pies
- March 2004
- 500g pack herbed sausages, such as Lincolnshire or Cumberland
- 130g packet cubed pancetta
- 6 sun-dried tomatoes in oil, finely chopped
- 1 tsp caraway seeds
- 1 tsp coarsely ground black pepper
- 1 tsp Dijon mustard
- 375g packet ready-rolled puff pastry
- 1 egg yolk
- Skin the sausages or squeeze them into a bowl, throwing away the skins. Add the pancetta, sun-dried tomatoes, caraway seeds, pepper and mustard then mix together well – there should be enough salt in the sausages and pancetta so you shouldn’t need to add any.
- Open out the pastry and cut into six even-sized rectangles. Divide the sausage mixture between the pastry then fold over each rectangle to enclose the filling. Using a fork or your fingers, press firmly around the edges to seal. Mix together the egg yolk and a pinch of salt then brush over the parcels. Transfer to a baking sheet and, if you have time, chill for half an hour or so (this resting means they will rise well in the oven later).
- Bake at 200°C/fan180°C/gas 6 for 30 minutes until golden and risen. Cool a little and serve warm, or cool completely, wrap in waxed paper, and pack into your picnic basket.
Choose decent pork sausages but avoid sausage meat as it has a very pasty texture and little flavour.
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