1 Tbsp (15 ml) olive oil
500 g (8) sausages
250 g (10) pickling onions, peeled
1 clove garlic, peeled and crushed
2 medium potatoes, peeled and cubed
1 Tbsp (15 ml)
chopped fresh parsley or 1 tsp (5 ml) dried
¼ tsp (2 ml) ground cinnamon
salt and freshly ground black pepper to taste
1 cup (250 ml) hot beef stock
2 green apples, peeled, cored and sliced
½ cup (125 ml) apple
juice
1 Tbsp (15 ml) cake flour or 1 ½ tsp (8 ml) cornflour for thickening (optional)
400 g ready-made puff pastry, thawed
beaten egg and milk to glaze
- Heat the oil in a heavy-based saucepan and brown the sausages. Remove and cut into slices before returning to the pan. Add the onions, garlic, potatoes, parsley, cinnamon and seasoning, and cook over medium heat. Add the stock, apples and apple juice and simmer, covered, for 10-15 minutes. If preferred, thicken the sauce with a paste of flour and water. Set aside and cool slightly.
- Spoon the filling into a large, greased ovenproof dish. Roll out the pastry on a floured surface to about 3 mm thick, then cover the dish with the pastry and seal the edges. Cut a small hole in the centre of the pastry to allow steam to escape, then brush with beaten egg and milk. Bake in a preheated oven at 200 °C for 30-40 minutes. Serve with roasted vegetables.
Serves 4-6
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