Time: 50 mins
Serves: 4
INGREDIENTS
- 400g Sausage meat (or remove skin from pork sausages)
- 280g Ready-made, and rolled puff pastry
- 2 Tablespoons Fruity Chilli Sauce
- 25g Apple, grated
- 1 Large egg, beaten
- 1/2 Teaspoon fennel seeds
- 1/2 Teaspoon salt
METHOD
Preheat oven to Gas Mark 6/200C/392F
Squeeze the excess liquid out of the apple and place it in a bowl along with 1 tablespoon of Fruity Chilli Sauce and salt. Mix all the ingredients together until it’s nicely combined.
Wet your hand and mould the mixture into a meatloaf shape 9cm wide and 25cm long.
Unroll the pastry and cut it vertically in half (each half approx. 11cm wide/27cm long). Put one half to the side. For the other half use a lattice cutter and roll over the pastry. Pull the pastry slightly apart to open up the holes.
If you don’t have a lattice cutter make offset rows of vertical inch-long slits a centimetre apart, a bit like a brick-shape pattern.
Place the sausage meat onto the uncut pastry.
Smear the remaining tablespoon of Fruity Chilli Sauce over the sausage meat. Brush the edges with egg.
Place the latticed pastry on top and pinch the sides together to seal with the pastry underneath.
Brush egg over the pastry and sprinkle fennel seeds on top.
Place in the centre of the oven and bake for 40 minutes.
Let it rest for a few minutes before slicing and serving.
