- 450g pack or 6 fat sausage
- 1 large red onion, halved and cut into thin wedges
- 1 red eating apple, thickly sliced (leave the skin on)
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- small pack sage, leaves only
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 tsp sunflower oil or vegetable oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 375g pack ready-rolled puff pastry
- 2 tbsp Dijon mustard
Heat oven to 200C/fan 180C/gas 6. Cut the sausages into large chunks – it's easiest with a sharp pair of kitchen scissors. Put the onion, apple and sage into a bowl, drizzle over a little oil and toss well.
Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumbwidth from the edge. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix. Season to taste, then bake for 20 mins, until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed and golden. Cut into slices and serve with salad or chips.
Using puff pastryPuff pastry is easiest to handle, will hold its shape and rise better when cooked from cold. If your pastry starts to get too soft, put it back in the fridge for 5 mins.