Pre- heat the oven to 190c/170c fan/gas 5. Butter a 20cm springform tin or deep, loose based tart tin.
Sarah makes this tasty pie and brings it into work, needless to say it doesn't last very long. We all enjoy it served with a crispy salad and a big serving of Mrs Darlington's Baby Onions in Balsamic Vinegar.Print me
1 x 500g block of puff pastry
175g sausagemeat or skinned sausages. (A pork and apple variety work really well)
1 apple, peeled and grated
1 onion grated
1 tbsp thyme leaves
8 thick slices of cooked ham (remove the fat from the edge)
2 tbsp of Sarah Darlington's Dijon mustard
3 tbsp of Mrs Darlington's Ploughmans Pickle No 7 Chutney
1 egg, beaten to glaze.
Cut a third from the block of pastry and roll it out to make the lid. Use the base of the tin as a template. Roll out the remaining two-thirds piece of pastry and line the buttered tin, leave a good amount hanging over the edge.
Mix the sausagemeat with the apples, onions and thyme and divide into two portions. Line the pie with with two slices of ham and spread with one tablespoon of Sarah Darlington's Dijon mustard. Add a quarter of the sausagemeat to the pie and press down to level it..
Add another layer of ham and mustard and then three tablespoons of Mrs Darlington's Plughmand Pickle No 7, level it off. Add the rest of the sausagemeat and level off the top again.
Put the pastry lid on top and brush with the beaten egg. Fold over the excess pastry over and press gently. Trim off any large lumpy sections to try and make the lid look as neat as possible. Brush again with the beaten egg and cut a steam hole in the centre.
Bake for 50 minutes or until a skewer pushed in through the centre hole comes out very hot.
Cool in the tin for approximatley 15 minutes, then release the sides from the tin and cool completley (still on the base).
Serve cold, cut into wedges served with a mixed crispy salad (as we do) with Mrs Darlington's Baby Onion in Balsamic Vinegar.
Alternatively this pie can be frozen - see instructions in Mrs Darlington's Top Tips section.
This pie freezes perfectly. Cook it as per the recipe and cool before freezing. Slide it off the base, wrap tighly in foil then cling film.
The pastry will hold well. Allow six hours to defrost the pie.