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Apple, Sausage & Cheese Pasty

Apple, Sausage & Cheese Pasty

with Baby Leaf Mix

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We love good Apple, Sausage and Cheese Pasty and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkGlutenSulphitesMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Apple

1 block(s)

Cheddar Cheese

(ContainsMilk)

1 bunch(es)

Flat Leaf Parsley

25 grams

Panko Breadcrumbs

(ContainsGluten)

246 grams

Pork Sausage Meat

(ContainsGluten, Sulphites)

1 pot(s)

Cider & Horseradish Wholegrain Mustard

(ContainsMustard)

1 unit(s)

Puff Pastry Sheet

(ContainsGluten)

1 bag(s)

Lambs Lettuce and Bulls Blood Mix

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4732 kJ
Energy (kcal)1131 kcal
Fat70.0 g
of which saturates30.0 g
Carbohydrate88 g
of which sugars13.0 g
Protein39 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the onion and gently cook until soft and starting to colour, stirring occasionally, 6-8 mins.

2

In the meantime, peel and grate the garlic (or use a garlic press). Quarter, core and grate the apple (no need to peel). Grate the cheddar cheese. Finely chop the parsley (stalks and all). Pop the grated apple, cheddar cheese and parsley into a large mixing bowl. Add the panko breadcrumbs, sausage meat and half the mustard.

3

Once the onion is soft, add the garlic to the pan, cook for 30 seconds more then remove from the heat. Transfer the garlicky onions to the mixing bowl. Season with a good pinch of salt and pepper, then mix together with your hands until everything is well combined. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

4

Cut the puff pastry sheet(s) in half widthways to make rectangles - you want half a sheet of pastry per person! Divide the sausage mixture evenly between the number of people you're cooking for, shape into logs then flatten slightly. Pop one log onto the bottom half of each pastry rectangle. Fold the top half of the pastry over the sausage to enclose, gently press down the edges of the pastry with the back of a fork to seal the parcel on all three sides.

5

Use a sharp knife to gently score three lines on the top of the pastry lid. Carefully transfer the pastry parcels to a large baking tray (or two) and pop onto the top shelf of your oven to bake until the sausage is cooked and the pastry is golden, 30-35 mins. IMPORTANT: The sausage is cooked when it is no longer pink in the middle!

6

Meanwhile, drizzle some olive oil into a large bowl and add the remaining mustard and a pinch of salt and pepper. Mix together then pop the baby leaf mix on top (we will toss at the end). Once cooked through, serve the pasties on plates. Toss the salad with the mustard dressing and serve alongside. Dig in and Enjoy!