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
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
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?