Here's the recipe: Makes 4 pies 8 cumberland sausages (400g) A sheet of ready rolled puff pastry Onion chutney 250g camembert wheel A beaten egg Ground black pepper Slit the sides of the sausages and pull out the meat. Place it in a bowl and discard the skins. Use your hands to break up the meat. Heat the oven to 200C Roll out the sheet of puff pastry and cut it in half lengthways, then into quarters widthways, until you have 8 equal sized rectangles. Divide the sausage meat between 4 of the pastry slices. into a square roughly 1.5 cm from the edge of the pastry. Make sure it's even in depth and use a fork to rough up the surface so it cooks quicker and the chutney can slip into some of the gaps. Spread 3 tsps of onion chutney over the top of the sausage meat. Thickly slice the camembert wheel. Lay 3-4 slices over the chutney. Very gently roll out the remaining slices of pastry a centimetre or two on each side so it's big enough to fit over the filling. Lay the pastry over the top of the filling and press the edges firmly together. Trim the edges a little and use the prongs of a fork to make indents to seal the edges. Make a tiny hole in the centre of the pastry. Brush with beaten egg and sprinkle with a little ground black pepper. Place on a lined baking tray and bake in the oven for 25 minutes, or until golden brown and the sausage meat is cooked through.
Looks absolutely lush babes💗
Here's the recipe:
Makes 4 pies
8 cumberland sausages (400g)
A sheet of ready rolled puff pastry
Onion chutney
250g camembert wheel
A beaten egg
Ground black pepper
Slit the sides of the sausages and pull out the meat. Place it in a bowl and discard the skins. Use your hands to break up the meat.
Heat the oven to 200C
Roll out the sheet of puff pastry and cut it in half lengthways, then into quarters widthways, until you have 8 equal sized rectangles.
Divide the sausage meat between 4 of the pastry slices. into a square roughly 1.5 cm from the edge of the pastry. Make sure it's even in depth and use a fork to rough up the surface so it cooks quicker and the chutney can slip into some of the gaps.
Spread 3 tsps of onion chutney over the top of the sausage meat.
Thickly slice the camembert wheel. Lay 3-4 slices over the chutney.
Very gently roll out the remaining slices of pastry a centimetre or two on each side so it's big enough to fit over the filling.
Lay the pastry over the top of the filling and press the edges firmly together.
Trim the edges a little and use the prongs of a fork to make indents to seal the edges.
Make a tiny hole in the centre of the pastry. Brush with beaten egg and sprinkle with a little ground black pepper.
Place on a lined baking tray and bake in the oven for 25 minutes, or until golden brown and the sausage meat is cooked through.