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Pork Sausage Bakewells With Apple And Cheese

  • 6
  • 40 mins


  • 225g (8oz) Lincolnshire pork chipolata sausages, squeezed in half, twisted and cut to make each sausage into two
  • 500g (1lb) Puff pastry
  • Chunky apple sauce
  • 1 Eating apple, cored and sliced
  • 1 Small onion, peeled and thinly sliced
  • 30g (1½oz) Hard cheese, flavoured with sage (eg Sage Derby) or Cheddar, grated
  • 30g (1½oz) Breadcrumbs



Preheat oven to 200°C/Gas 6.

Roll out pastry and cut into circles to fit muffin tin.

Push pastry into greased tin. Add to the base 2.5ml (½tsp) apple sauce, top with a small sausage and slice of apple and onion.

Mix together cheese and breadcrumbs and sprinkle a spoonful on top of each tart.

Bake for about 25 minutes until pastry is ‘puffed’ and golden and sausage browned and cooked.

Serving Suggestion

Serve as a snack with vegetables or mixed salad, or cold in a lunch box or picnic.

Image courtesy of AHDB from