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Windfall Sausage Pie
Posted by Gill Bland Monday, 7th October 2013
How brave are you with windfalls? Do you play maggot roulette and risk not cutting them up first, or do you insist on peeling and dicing them to be totally sure? I definitely fall into that latter of the two categories, which is why stewed apple is my favourite way to make use of them.
Whether you have bona-fide windfall apples or the city equivalent (ones from the bottom of the pile in the supermarket being sold off cheap), this recipe will turn your apple-runts into a tasty, satisfying pie. You can make most parts in advance and then assemble when you want it so it's equally good as a weekend or weeknight feast.
- 225g plain flour
- 175g butter (which has been in the freezer)
- Pinch of salt
- 7 apples (about 350g) - I used eating ones - possibly Cox's - that fell from next door.
- pack of 6 sausages
- 2 tsp dried sage
- Cold water
- Beaten egg or milk for glazing
Stewed apples - make this in advance, whenever you have leftover apples:
- Peel, core and dice the apples and put in a saucepan with just enough water to cover them.
- Simmer on a low heat until soft (30 minutes or so, depending on the apples).
- If the apples soak up all the water add some more but you don't want a lot of liquid left.
- Drain any liquid, mash and leave it to cool. This can be put into the freezer to be used later.
For the pastry:
- Sift the flour into a bowl with a pinch of salt.
- Take the butter out of the freezer.
- Keep the end of the butter you want to hold wrapped in foil or the butter paper and dip the open end into the flour.
- Using a cheese grater, grate the butter into the flour dipping it back into the flour regularly so that it doesn't get sticky.
- Using a knife stir the mixture so that the butter and flour are evenly distributed. It should look like floury grated cheese.
- Add a bit of cold water at a time and use your (cold) hands to bring the mixture together into a dough. I used about 60ml but it will vary.
- Put the dough in a plastic bag and into the fridge to chill for 30 minutes.
- Preheat the oven to 200c
To make the pie:
- Cut the sausage skins and squeeze the meat out into a bowl.
- Mix 2 tsp of dried sage or other herbs of your choice.
- On a floured surface, roll the pastry out until about 1/2cm thick and just a bit smaller than an A4 piece of paper.
- Pat the sausage meat out into a rectangle about 10cm x 18cm (or enough to fit into the pastry.
- In the centre of the pastry smear a good layer of stewed apples in a rectangle, the same size as the sausage meat.
- Lay the sausage meat on top of the apple -this is an example of do as I say, not do as I do. I discovered that having the apple on the bottom makes it soggy and you're going to flip this over in a minute so that it's on the top when you bake it.
- Bring each side of the pastry up to the middle, brush a little beaten egg to stick one to the other and pinch to seal.
- Brush the inside of the ends of the pastry with more egg, then use a fork to crimp the ends shut. You should end up with a giant parcel.
- Line a tray with baking parchment and flip the pie over onto it, so the seam is on the bottom. Brush with the last of the egg to glaze.
- Bake in the oven for 40-50 minutes until the pastry is golden and the sausage is cooked.
Serve with some light vegetables.Share