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200 g (8 oz) premium ‘Butchers’ style spicy pork sausages
200 g (8 oz) lean pork mince
2 tbsp fresh parsley, chopped
Salt and pepper
500 g pre-made chilled bought shortcrust pastry
2 pears, thickly sliced lengthways
Egg and milk beaten together for glaze
Preheat oven to 180 C, 350 F or gas mark 4.
Slit sausage skins and remove meat. Place meat into a bowl, discard skins. Mix sausage meat together with pork mince, parsley and seasoning.
Cut 6 x 12 cm (5 in) squares of non-stick baking paper. Roll out pastry and cut into 6 squares slightly smaller than the paper. Take the paper and pastry together and place into the muffin tin (paper against the tin). Press down slightly to roughly line the tin. Leave pastry and paper overlapping at top. Place a slice of pear upright in the pastry case and place a spoonful of the meat mixture either side of the pear to fill the case. Roughly fold pastry over at top, glaze and bake in oven for 20–25 minutes until pastry is golden brown.
Serve with an autumn salad of mixed leaves, chicory, extra pear slices and dressing of your choice.
www.lovepork.co.uk
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