Getting an early start
Dec. 23rd, 2011 09:53 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerNext week's Resolution Recipe: Sausage and Apple Pie.
1 lb puff pastry dough (I cheated and bought commercial, because I'm not very good at making it)
1 lb pork sausage meat (I used hand-chopped stuff I made some months back)
2 Tbsp sage leaves, chopped
2 large eating apples, cored, peeled and thinly sliced
salt, pepper, and nutmeg
beaten egg for glaze
Heat oven to 425. Roll out half the dough and line a 9" pie plate. Place a layer of half the sausage meat mixed with the sage over the bottom of the dough. Cover with the apples and season well, then top with the remainder of the sausage meat. Roll out the top crust and cover the pie, brushing the edges of the bottom with the egg before sticking and crimping the crust to them. Cut a cross through the center of the dough to allow steam to escape. Put the pie in the fridge for half an hour.
Brush the pie with the remainder of the egg and place in the oven on a tray to catch drippings. Bake for 15 minutes, then turn down the heat to 350 and bake for 30-40 minutes until the pie is puffed up and golden. Let stand for 10 minutes before serving.
What worked: This tasted better than I expected - not as stodgy. Good with cider and some brussels sprouts on the side.
What didn't: It was a bit salty (due to the sausage meat). A bit of onion would have been a nice addition to offset the meat and apple.
Will I make it again? I won't be in a hurry to do so but I might. I'd probably just make my standard pie crust, though.
1 lb puff pastry dough (I cheated and bought commercial, because I'm not very good at making it)
1 lb pork sausage meat (I used hand-chopped stuff I made some months back)
2 Tbsp sage leaves, chopped
2 large eating apples, cored, peeled and thinly sliced
salt, pepper, and nutmeg
beaten egg for glaze
Heat oven to 425. Roll out half the dough and line a 9" pie plate. Place a layer of half the sausage meat mixed with the sage over the bottom of the dough. Cover with the apples and season well, then top with the remainder of the sausage meat. Roll out the top crust and cover the pie, brushing the edges of the bottom with the egg before sticking and crimping the crust to them. Cut a cross through the center of the dough to allow steam to escape. Put the pie in the fridge for half an hour.
Brush the pie with the remainder of the egg and place in the oven on a tray to catch drippings. Bake for 15 minutes, then turn down the heat to 350 and bake for 30-40 minutes until the pie is puffed up and golden. Let stand for 10 minutes before serving.
What worked: This tasted better than I expected - not as stodgy. Good with cider and some brussels sprouts on the side.
What didn't: It was a bit salty (due to the sausage meat). A bit of onion would have been a nice addition to offset the meat and apple.
Will I make it again? I won't be in a hurry to do so but I might. I'd probably just make my standard pie crust, though.
