Sausage and apple turnovers

Sausage and apple turnovers

By
From
Encyclopedia of Food and Cookery
Makes
6

Ingredients

Quantity Ingredient
3 thick beef or pork sausages
1 tablespoon bacon fat or butter
1 large cooking apple, peeled, cored and finely chopped
nutmeg
3 teaspoons currants
2 teaspoons lemon juice
1 quantity * rich shortcrust pastry [rid:4692], made with 300 g plain flour, (see note)
freshly ground black pepper
egg, beaten, to glaze
salt

Method

  1. Prick sausages all over, cover with cold water and bring to the boil. Simmer for 3 minutes, then drain, cool and skin.
  2. Heat bacon fat or butter in a frying pan and fry sausages until brown on all sides. Set aside to cool. Mix apple with nutmeg, currants and lemon juice.
  3. Roll out dough and cut 6 × 15 cm rounds. Divide apple mixture among rounds, placing it on one side only and leaving a margin for sealing. Cut sausages in half and place on apple mixture. Season with salt and pepper.
  4. Brush edges of dough rounds with beaten egg and fold over, pressing edges to seal and crimping with fingers and thumb. Chill for 20 minutes.
  5. Brush tops with egg and cut 2 or 3 small slits in each turnover for steam to escape. Place on a greased baking tray and bake in a preheated hot oven (220°C) for 10 minutes, then lower heat to moderate (180°C) and bake for 20 minutes longer, covering turnovers with foil if pastry is browning too much.

Note

  • For a 25 cm pastry shell or a 2-crust 20–23 cm pie, follow recipe for rich shortcrust pastry, using 300 g flour, large pinch salt, ½ teaspoon baking powder, 185 g butter, 1 egg yolk, about 1 tablespoon iced water and squeeze of lemon juice. For a 2-crust pie, use a little more than half the dough for bottom crust, and the remainder for lid. Scraps can be used to decorate the pie if liked.

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