Tasha's Sausage, Apple and Cranberry Pies
Tasha created this dish for Great British Bake Off ™ Series 14. She lined each hot water crust pie with a floor of mustard that Prue Leith raved about, then packed in a sausage filling seasoned with sage and nutmeg and studded with Bramley apple and cranberry. The judges praised the thin, crisp pastry and the way the sausage was packed with no shrinkage gap. This Fix-It version keeps Tasha's exact flavour and assembly and corrects only the bake, using a pre-chill and a two-stage bake so the base crisps right through.
- Time: 150 min
Source: Relaxed Recipes
Ingredients
- FOR THE FILLING
- A little oil — for softening the onion
- small onion, finely diced
- good pork sausage meat — or skinned quality sausages
- medium Bramley apple, peeled and finely diced
- dried cranberries — or fresh, roughly chopped
- fresh sage leaves, finely chopped
- ground nutmeg, freshly grated if possible
- Salt and black pepper, to taste
- FOR THE HOT WATER CRUST PASTRY
- plain flour, plus extra to dust
- strong white bread flour
- fine salt
- lard — or half lard, half butter
- unsalted butter
- water, boiling
- FOR THE MUSTARD FLOOR
- English mustard — Tasha's signature base layer
- wholegrain mustard
- TO FINISH
- egg, beaten
- Nigella or sesame seeds