Preparation time: 30 mins
Cooking time: 1 hr 15 mins.
Leek 1 medium, halved and sliced
Carrot 1 medium, peeled and diced
Sunflower oil 1 tsp
Eating apple 1, peeped, cored and diced Dried mixed herbs a good pinch
High meat-content sausages 400g, skinned
Fresh white breadcrumbs 50g
Puff pastry 250g
Poppy seeds ¼ tsp
Salt to taste
Fry the leek and carrot oil until softened. Add the apple and cook for 2 minutes. Tip into a bowl, add the dried herbs, season and cool. Season to taste. Heat the oven to 200C/fan 180C/gas 6. mix the sausage and breadcrumbs with the veg. Roll out the pastry to a 35x30cm rectangle and put on a baking tray lined with baking parchment. From the meat mixture into a long sausage shape and put in the centre of the pastry, leaving 2cm at each end.
Cut 1.5cm strips away from the sausage meat along the length of the pastry. Fold in the ends and then alternate strips of the pastry up and over the sausage meat, crossing over each other neatly. Trim the excess pastry and sprinkle with poppy seeds. Bake for 35 minutes until crisp and golden.