These easy to make tarts combine the beautiful flavours of Lincolnshire pork sausages with apple and cheese. You could serve them as a snack, or cold in a lunchbox or they would be great as part of a picnic.
Occasion: Dinner
Cooking time: 25 minutes
Serves: 6
Ingredients:
- 225g (8oz) Lincolnshire pork chipolata sausages, squeezed in half, twisted and cut to make each sausage into two
- 500g Puff pastry
- Chunky apple sauce
- 1 Eating apple, cored and sliced
- 1 Small onion, peeled and thinly sliced
- 30g (1½oz) Hard cheese, flavoured with sage (eg Sage Derby) or Cheddar, grated
- 30g (1½oz) Breadcrumbs
Preparation:
- Preheat oven to Gas 6, 200oC, 400oF.
- Roll out pastry and cut into circles to fit muffin tin.
- Push pastry into greased tin. Add to the base 2.5ml (½tsp) apple sauce, top with a small sausage and slice of apple and onion.
- Mix together cheese and breadcrumbs and sprinkle a spoonful on top of each tart.
- Bake for about 25 minutes until pastry is ‘puffed’ and golden and sausage browned and cooked.
Serving Suggestion:
Serve as a snack with vegetables or mixed salad, or cold in a lunchbox or picnic
Recipe by kind permission of Lovepork