Pork Quick Main

Sausage pasty

Name: Sausage pasty
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 700g good-quality sausages; 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, chopped; 1 tablespoon tomato paste; 1 cup (260g) tomato passata; 1 tablespoon chopped flat-leaf parsley; 375g block frozen puff pastry, thawed; Plain flour, to dust; 1 egg, beaten; Chilli sauce, to serve

1 rating

15m

40m

Jump to recipe

Perfect for picnics and parties, this sausage pasty will be a winner with the whole family.

700g good-quality sausages
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon tomato paste
1 cup (260g) tomato passata
1 tablespoon chopped flat-leaf parsley
375g block frozen puff pastry, thawed
Plain flour, to dust
1 egg, beaten
Chilli sauce, to serve

Method

1.

Remove sausage meat from casings and discard casings. Heat oil in a saucepan over medium-low heat, add onion and garlic, and cook, stirring, for 5 minutes or until onion has softened. Increase heat to high and add sausage meat, then cook, stirring with a wooden spoon to break up. When meat is starting to brown, stir in tomato paste, passata and 1/3 cup (80ml) water, then cook for a further 5 minutes. Set aside to cool.
2.

Place mixture in a food processor with parsley and pulse until just combined. Season to taste. Preheat oven to 180°C. Line a baking tray with baking paper. Cut pastry in half lengthways. Roll out one piece on a lightly floured board to a 18cm x 35cm rectangle. Place on the tray and top with sausage mixture, leaving a 2cm border. Brush the border with water. Roll out remaining pastry on a lightly floured board so that it is slightly larger than the first rectangle.
3.

Make several small slashes across middle of the pastry. Place over the sausage meat and seal edges. Brush the pastry with beaten egg and bake for 25 minutes until puffed and golden. Serve with chilli sauce.