|Our happy pie!|
Depending on the size of your pie dish I'd recommend 500g of Ready Roll Shortcrust Pastry
For the pie filling
500g new potatoes, cut into slices 6-8mm thick
1 onion, sliced
1 apple, peeled, cored and cut into chunks
1 tsp sugar
1 tbsp wholegrain mustard
500g herby sausages
handful of grated cheddar cheese
1 egg, lightly beaten, to glaze
Cook the sliced potatoes in boiling water until tender, then drain and set aside. Melt the butter in a pan, add the onion and cook gently until softened. Stir in the apple and sugar and cook until the apple slices are tender but sill hold their shape.
Pour in the cider and simmer until almost completely evaporated. Stir in the mustard, season and remove from heat.
Slit the sausages open and peel off the skins. Mix the sausage meat with the potatoes, using your hands to break it up a little. Finally, stir in the warm onion and apple to give a loose mixture.
Heat the oven to 180C/160C fan. Roll out half the pastry on a lightly floured surface to about 5mm thick. Use to line a pie tin and then fill with the sausage and apple mixture. Brush the edge of the pastry with beaten egg.
If you like, you can add the cheese at this stage, pushing it down into the filling to make cheesy pockets. Roll out the rest of the pastry to about 3mm thick and use to cover the pie, trimming off the excess and pressing the edges together to seal. Brush the top of the pie with beaten egg and then make a couple of holes in the centre to let out the steam.
Place in the oven for 40-45 minutes, until the pastry is golden brown and the filling is cooked through – check by inserting a skewer in the centre; it should come out hot.