For this recipe I use 375 g / 13 oz of pre rolled puff pastry. If you can’t find pre rolled pastry, just roll it out so it measures 25 cm / 10” x 40 cm / 15½”.
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
50 g / 2 oz butter
A small splash of oil
25 g / 1 oz sage or 1 tsp dried sage
500 g / 1 lb 1½ oz sausage meat
2 tbsp brown sauce
1 tbsp Dijon mustard
1 tsp ground cumin
¼ tsp ground cinnamon
1/8 tsp salt
Freshly ground pepper
375 g / 13 oz pre rolled puffed pastry
Preheat the oven to 200°C / 180°C fan / 400°F / Gas mark 6.
Finely slice the leeks into ½ cm / 1/8” thick coins. In a pan, heat half the butter and tiny splash of oil, and then fry the leeks over a gentle heat, until soft, remove from the heat.
Peel and core the apple. Chop into 1½ cm / ½” chunks.
Roughly chop the sage leaves.
Once the leeks are cooked, put them in a large bowl and heat the remaining butter and oil in the pan. Add the apples and sage to the pan and cook until the apple is soft but still holding its shape. You want as much moisture to escape as possible so it doesn’t make the pastry soggy. Remove from the heat.
Add the apple to the leeks. Now add all the remaining ingredients except the pastry and egg. Stir well or use your hands to combine.
Line a large baking sheet with baking paper. Un roll the pastry onto the baking paper.
Turn the pastry so that it is portrait, as opposed to landscape. Put the sausage mixture down the middle third of the pastry and shape into a mound using your hands. Bring the pastry up from each side and smooth them together at the top with a finger, so that the roll is sealed at the top, using a little water as glue if needed. Now take a sharp knife and cut a number of 8 cm / 3” slits across the roll. This helps the steam escape from the middle and so reduces the likelihood of the soggy pastry.
Beat the egg in a small bowl and brush over the pastry.
Cook for 30 – 40 minutes in the oven or until the pastry is golden brown.