This was never going to be a pretty dinner, it tasted good though. We had corn and a few chips with it. It was hard to know what to have as it had so many things on it.
You can find Sophie Greys website here- The Destitute Gourmet
Oven 210 C
1 1/2 sheets of frozen or 1 block of puff pastry
4-5 pork sausages
2 potatoes, peeled and cubed
1 apple, peeled, cored and diced
caramelised onions (see foot note *)
1 cup of beef stock
2 tbsp balsamic vinegar
1 tbsp cornflour
1 tbsp water
Roll pastry out to a rectangle, place on a greased baking sheet
Score a 1 cm boarder with a sharp knife, do not cut all the way through
Prick the centre with a fork
Fry sausages until browning and just cooked through
Boil potatoes for 3-5 minutes in a small pan until just soft, drain
Remove cooked sausages and slice
Return them to pan with potatoes and fry until potatoes turn golden
Add apple, caramelised onion, stock and balsamic vinegar
Simmer until apple is soft and sauce reduced
Combine cornflour and water, add to mix
Spoon onto pastry evenly
Bake for 25 minutes until edges have risen and filling hot.
* Caramelised onion- (p62 of 100 + tasty $10 meals)
1 tbsp olive oil
2 onions, thinly sliced
1 tbsp brown sugar
heat oil in a small pan
add onion, gently fry until they are a good dark colour
add brown sugar and cook until they are a rich caramel colour
The only change was decreasing ingredients by 1/3 but using full amount of caramelised onion. I only used 3 sausages and 1 sheet of puff pastry as there are 3 of us.
I would make this again. It did feel fiddly as it was a new recipe. I would cut down on the time by cooking the sausages in advance. It would also be a good way to use up left overs.