- Make up the stuffing mix with half quantity of boiling water and leave to stand as the pack directs.
- Roll the pastry out thinly on a lightly floured surface then cut out 11.5cm (4½ inch) circles using a plain biscuit cutter or a small coffee cup saucer as a guide. Press into a 12 section lightly buttered, muffin tin so that the pastry stands a little above the top of the tin in a wavy edge. Re-roll pastry as needed until you have 12 circles.
- Mix the spring onions with the sausage meat and a little pepper then mix with the stuffing. Divide between the pastry cases and press into an even layer with the back of a spoon.
- Brush the top edges of the pastry cases with a little beaten egg then bake in a preheated oven, 180ºC/350ºF/Gas Mark 4 for about 25 mins until the top edge of the pastry is golden and the filling is cooked through. Leave to cool for 15 mins then loosen and transfer pies to a cooling rack.
- Add the blueberries, vinegar and redcurrant jelly to a small saucepan, cook, stirring for 4-5 mins until the blueberries are soft.
- Mix the cornflour with a little water until a smooth paste, stir into the blueberries and cook until the juices have thickened. Leave to cool then spoon over the pies.
There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
These smart looking pies are made with ‘cheat' ingredients, a pack of chilled pastry, sausage meat and readymade stuffing
Pies: ½ x 130g (4 1/2 oz) pack dried sage and onion stuffing mix 500g (1lb 2oz) readymade chilled shortcrust pastry Little flour for rolling 3 spring onions, sliced 400g (14 oz) good quality pork and herb sausages, skins removed Freshly ground black pepper 1 egg, beaten to glaze Topping: 175g (6 oz) blueberries 2 tbsp red wine vinegar 2 tbsp redcurrant jelly 2 tsp cornflour 12 tiny rocket leaves to garnish, optional
Time: 20 mins Serves: 12 Nutrition: n/a