A small change I made with the recipe was mix half the apple mixture and chestnuts into the sausage before putting it in the pie before topping it with the remaining halves of the two. I wanted the flavours to mix and didn't want seperate layers of them. It was delicious like this!
Pork Apple and Chestnut Pie
450g Pork sausage meat
2 tbsp Chopped fresh sage leaves
1/2 tsp Cayenne pepper
225g Bramley cooking apples, peeled, cored and sliced
1 tbsp Caster sugar
375g puff pastry (Jus-Rol all butter)
200g Whole cooked chestnuts (Merchant gourmet)
Beaten egg, to glaze
Preheat the oven to 220 degrees C. Mix the sausage meat with the sage and cayenne pepper. Place the apples in a non-stick pan with the sugar, cover with a lid and cook gently until the apples are softened (stir to break down any larger pieces). Set aside.
Roll the pastry out if needed and line a 23cm metal pie plate or shallow flan tin, leaving a little hanging over the edge.
At this point I mixed half of the apple and chestnuts into the sausage meat, but you can also keep them in seperate layers. Spread the sausage meat over the base of the pastry then top with chestnuts and finally the cooled apple. Top with a thin layer of pastry and use a fork to seal the edges together,
You can decorate with any pastry trimmings.
This is very easily freezeable - simply open freeze the uncooked pie then wrap tightly in foil and return to the freezer. To use, defrost completely then do the below.
Before cooking, brush the pie with beaten egg and bake for 30 minutes, then turn the oven down to 180 degrees C and cook for another 15-20 minutes until the filling is cooked and the pastry is puffed up and golden brown.
I served this with just gravy but grainy mustard is also recommended by the recipe.