Name: Pork sausage and apple pie
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped finely; 1 (130g) baby fennel bulb, sliced thinly; 6 (720g) thick pork and herb sausages; 2 teaspoon plain (all-purpose) flour; 1 cup (250ml) chicken stock; 2 teaspoon mild english mustard; 1 medium_piece (150g) apple, grated coarsely; 2 tablespoon fresh flat-leaf parsley, coarsely chopped; 1 egg, beaten lightly; Pastry; 1 1/2 cup (225g) plain (all-purpose) flour; 80 gram cold butter, chopped coarsely; 1 egg yolk; 2 tablespoon iced water, approximately

Ingredients

1 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped finely

1 (130g) baby fennel bulb, sliced thinly

6 (720g) thick pork and herb sausages

2 teaspoon plain (all-purpose) flour

1 cup (250ml) chicken stock

2 teaspoon mild english mustard

1 medium_piece (150g) apple, grated coarsely

2 tablespoon fresh flat-leaf parsley, coarsely chopped

1 egg, beaten lightly

Pastry

1 1/2 cup (225g) plain (all-purpose) flour

80 gram cold butter, chopped coarsely

1 egg yolk

2 tablespoon iced water, approximately

Method

1.Make shortcrust pastry. Process flour and butter until crumbly. Add egg yolk and most of the water, process until ingredients just come together. Knead pastry on floured surface until smooth, enclose with plastic wrap, refrigerate 30 minutes.

2.Preheat oven to 200°C (180°C fan forced). Oil 1.5-litre (6-cup) ovenproof dish.

3.Heat oil in large frying pan, stir onion, fennel and mince squeezed from sausages until browned. Add flour, cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and mustard, stir over heat until mixture boils and thickens, simmer, 5 minutes. Stir in apple and parsley season. Spoon mixture into dish.

4.Roll pastry between sheets of baking paper until large enough to cover dish. Top dish with pastry, brush with egg. Bake about 30 minutes or until pastry is browned.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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