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    Little Sausage Pies with Caramelised Red Grape Relish

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    Little Sausage Pies with Caramelised Red Grape Relish

    The tangy relish inside these pies means there’s no need for chutney. Once the pies have cooled, put them back in their moulds before packing up for your picnic – that way they won’t get damaged during the walk.

    • Preparation time: 25 minutes, plus 30 minutes chilling
    • Cooking time: 70 minutes
    • Total time: 1 hour 25 minutes, plus 30 minutes chilling 60 minutes 35 minutes

    Makes: 6

    Ingredients

    • 1 tbsp olive oil
    • 2 red onions, finely sliced
    • 2 tbsp balsamic vinegar
    • 100g red grapes, halved if large
    • 2 tsp rosemary leaves
    • 2 tsp fennel seeds
    • 600g herb sausages, slit open and casings discarded
    • 100g smoked streaky bacon, chopped
    • 1 egg, plus 1 egg yolk
    • 60g fresh white breadcrumbs
    • ½ tsp grated nutmeg
    • 1 tbsp milk
    • Pastry
    • 450g plain flour
    • 60g butter, cubed
    • 60g lard, cubed

    Method

    1. For the pastry, sift the flour and a pinch of salt into a bowl. Boil 200ml water in a pan, add the butter and lard and take off the heat, swirling until the fat melts. Add to the flour, stirring to form a smooth dough. Cover with clingfilm; chill for 20 minutes.
    2. Meanwhile, for the relish filling, put the olive oil in a large frying pan, set over a medium heat and add the onions. Cook gently, stirring often, for 15 minutes, until the onions are very soft. Turn the heat up, add the balsamic vinegar and cook until caramelised and sticky. Add the grapes and cook for a further 5 minutes, still stirring, then add half the rosemary and fennel seeds and remove from the heat. Set aside.
    3. Preheat the oven to 190°C/gas 5. Make the meaty filling by combining the remaining rosemary with the sausage meat, bacon, whole egg, breadcrumbs, nutmeg and plenty of black pepper.
    4. Divide the pastry into 8 pieces. Roll 6 of these out into 8cm circles and use to line six 200ml dariole moulds, making sure the pastry stands proud of the rim by about 1cm. Fill each mould two-thirds full with the sausage filling, spoon over 1 tbsp onion mixture and top with 1 tbsp sausage filling, to cover. Divide each remaining pastry ball into 3 and roll the pieces out to form lids. Pinch the edges together firmly to seal and crimp together. Mix the egg yolk and milk and brush generously over the tops of the pies. Use a skewer to pierce two steam holes in each lid and sprinkle with the remaining fennel seeds.
    5. Bake for about 45 minutes, until the pastry turns a rich brown colour. Rest for 10 minutes, then loosen and remove from the moulds while warm. Cool on wire racks.

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