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Sausage, Spinach & Apricot Pie

Warmer days are coming and a pie like this is excellent to have with salads, it’s also good for picnics. Bought puff pastry is used for convenience but it could also be made with shortcrust. You will need an 18cm /7in spring form tin or a deep tin with a loose base.

Ingredience

  • 360g (12oz) block of puff pastry (I used Justrol 340g)
  • 110g (4oz) cooked spinach (approx 175g /6oz fresh)
  • 450g (1lb) sausagemeat of your choice
  • 4 slices cooked ham
  • 25g (1oz) ready to eat dried apricots (optional)
  • 1 egg

Method:

Grease the tin. Heat the oven to Gas 6 /200C.

Wash the spinach and cook it in a pan with no extra water for 4/5 minutes. Drain it very well and season with salt and pepper.

Use two thirds of the pastry to line the tin, taking care not to form creases, and easing it down the sides with your thumbs, not stretching it.

Place a round of ham in the base of the pie. ..Mix the sausagemeat with half the beaten egg and divide it into three. Cover the ham with one third, then half the spinach. Lay on another slice of ham then the chopped apricots and another layer of sausagemeat Lastly, a slice of ham covered with spinach and the remaining sausagemeat.

Roll out the reserved pastry to form a lid. Brush the top edges with beaten egg and press on the lid to seal. Trim and use the trimmings to make decorative leaves for the top.

Brush with egg and make a hole in the centre of the lid. Place the tin on a baking tray and bake for 10 minutes, then lower the heat to Gas 5 /190C for a further 30 minutes.

If using a springform tin remove its sides and brush with any remaining egg before the end of the baking time.

Leave for 15 minutes before slicing.

Posted in Recipes on May 01, 2011