Sausage and caraway pies

Name: Sausage and caraway pies
Prep time: 30 min
Cook time: 30 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 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

Easy
March 2004

Easy
March 2004

Serves 6
Takes about an hour

These little sausage pies are fantastic for picnics and lunch boxes. Even better, they can be made a day or two ahead.

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Ingredients

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

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

Method

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.

Method

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.