Apple, Sausage & Cheese Pasty

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.

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.

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.

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!