Sausage bakewell bites for a Bonfire Night feast

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As the days get colder we say goodbye to summer and hello to winter treats...

Bonfire Night Sausage Bakewells
For a simple, quick and easy snack this Bonfire Night look no further than these yummy Lincolnshire sausage puff pastry tarts. Perfect for passing round the garden while the men fumble with the fireworks...

Sausage Bakewells – Tarts with Lincolnshire Sausage, Apple and Cheese

Makes about 12 tarts

Cooking time: 20 minutes

Ingredients:

225g (8oz) Lincolnshire chipolata sausages
500g Puff pastry
English Provender Bramley Apple Sauce with Calvados
1 Eating apple, cored and sliced
1 Small onion, peeled and thinly sliced
30g (1½oz) Sage Derby cheese or Cheddar, grated
30g (1½oz) Breadcrumbs

Method:

Preheat oven to Gas 6, 200oC, 400oF.

Roll out pastry and cut into circles to fit muffin tin.

Push pastry into greased tin. Add to the base 2.5ml (½tsp) apple sauce, top with a small sausage and slice of apple and onion.

Mix together cheese and breadcrumbs and sprinkle a spoonful on top of each tart.

Bake for about 25 minutes until pastry is 'puffed' and golden and sausage browned and cooked.

What will you be eating this Bonfire Night?
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