91热爆

Ingredients

1Packet of Puff or Flaky Pastry
450g Good Quality Sausage Meat
1 Small Onion, finely diced
4 Sage leaves finely chopped
10 Dried Apricots
1 Egg, beaten
Salt & Pepper

Method

In a frying pan sweat the onion till golden and translucent but not burnt, now add the meat and the sage.
Refresh the apricot in some warm water for about 20 mins, then finely dice and add to the sausage mixture
Season the mixture.
Preheat the oven to 200 degrees (gas mark 6).
Roll the pastry out on a large, floured surface. Aim for an oblong about 40 cm by 30 cm.
Cut the oblong into 3 strips (13 cm by 10 cm).
Divide the sausage meat into 3, roll each third into a sausage as long as the pastry (dust the meat with flour if it is sticky).
Place each sausage on the middle of a strip, brush the pastry on one side with beaten egg, fold the other side over and seal.
Cut into 5 cm lengths, place on a greased baking tray, take care to ensure that the seal is on the base.
Use scissors to make 2 or 3 snips, brush the pastry with beaten egg and bake for around 25 minutes or until they are golden
Either serve whilst they are still warm or cool on a tray and store on an airtight container.

To reheat, place on a baking tray in a medium oven for 10 minutes.

Retired? Downsizing? Moving home to be nearer the kids?