• 1 puff pastry block
• 1 pack of sausages
• 1 or 2 apples
• 1 egg yolk, beaten for glazing
• plain flour, for dusting
• Optional: caramelised onion, chives, parmesan
• Selection of leftover veggies; spinach, peppers, mushrooms, tomatoes, onion, butternut squash

1. Preheat the oven to 190°C/gas mark 5.
2. Open one packet of puff pastry, cut it in half, and roll out on a lightly floured surface. Try and roll to form a ling rectangle. Stop rolling when the pastry is roughly ½cm thick.
3. Repeat with the second packet of puff pastry.
4. Lay one of the puff pastry rectangles on a baking tray and place your sausage meat down the centre of the pastry, leaving a small gap all around the edge. Add your favourite or leftover vegetables on top of the meat.
5. Cover the dome with the second piece of puff pastry. Press the pastry onto the filling to ensure a snug fit then push down firmly all around the edge to seal Use a pastry brush to coat the outside with a thin glaze of egg yolk Make a steam hole in the centre.
6. With the point of a knife, make a series of lines over the pie.
7. Press gently to score the pastry's surface, ensuring you do not cut all the way through to the filling. Bake for another 30-40 minutes until the puff pastry is golden and crisp.
8. Serve hot or cold.

Originally featured on Prynhawn Da

Rysáit by Lisa Fearn