Name: Little sausage pork and spinach pies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 gram good-quality French-grind Toulouse sausage meat (Fiona used L’Authentique) – see recipe tip; 2/3 cup frozen, thawed and squeezed spinach; 500 gram puff pastry sheet (Fiona used Paneton flaky puff pastry); 6 teaspoon wholegrain mustard; 1/2 cup sesame or poppy seeds; 1 egg, beaten

Little sausage pork and spinach pies

Hot and hand-warming, this pork pie recipe creates a savoury snack similar to tuck shop sausage rolls but without the grease and horrid herbs (and with a few little tweaks to smarten them up). Photography by Jani Shepherd/Gatherum Collectif

Makes 6

Prep

10M

Cook

30M

Total

40M

Ingredients

500 gram good-quality French-grind Toulouse sausage meat (Fiona used L’Authentique) – see recipe tip

2/3 cup frozen, thawed and squeezed spinach

500 gram puff pastry sheet (Fiona used Paneton flaky puff pastry)

6 teaspoon wholegrain mustard

1/2 cup sesame or poppy seeds

1 egg, beaten

Method

1.Heat the oven to 200°C fanbake. In a bowl, mix together the sausage meat, spinach and a good grind of pepper until thoroughly combined.

2.Unroll the pastry and cut into six even squares. Spread 1 tsp mustard in the centre of each square with the back of a spoon.

3.Brush a little water around the pastry edges. Place around ½ cup sausage-meat mixture on top of the mustard and bring the points of the pastry together at the top to enclose the mixture. Pinch all the edges together to seal.

4.Place the sesame seeds in a shallow saucer. Brush the top of the pies with beaten egg then dip the opposing sides of the pastry in the seeds. Place on a lined oven tray and bake for 25-30 minutes until puffed and golden.