Vegan ‘Pork’ & Pickles Pies

Ingredients:
17310 8 Quorn Vegan Best of British Sausages
3346 200g Jus Roll Vegan Shortcrust Pastry
8728 1tbsp Branston Pickle
5871 1 Fresh Granny Smith Apple, Grated
814 1tsp Marmite

Method:
1. Place the sausages in a food processor and blitz. Transfer into a bowl and add the he grated apple, removing any excess liquid. Add the pickle and mix well.
2. Pre-heat the oven to 180C (fan)/ 200C/400F/gas mark 6.
3. On a lightly fl oured work surface, roll the pastry thickness 3mm. Cut 8 x 10cm circles and 8 x 5cm circles.
4. Divide the prepared mix into 8 and shape into balls.
5. Place a ball of sausage filling into the centre of each large pastry circle. Encase the pastry around the filling. Wet the edge with a little water and top with a smaller pastry lid. Pinch the edges to seal and use a fork to indent the edges. Place on a baking tray lined with baking paper.
6. Mix the Marmite with one teaspoon of water and brush the pastry of each pie with this mixture.
7. Bake in the pre-heated oven for 25-30 minutes or until golden brown and cooked through.

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