½ x 130 g pack dried sage and onion stuffing mix
500 g (1lb 2oz) readymade chilled shortcrust pastry
Flour for rolling
3 spring onions, sliced
400 g (14 oz.) good quality pork and herb sausages (skins removed)
Freshly ground black pepper
1 egg, beaten to glaze


175 g (6 oz.) blueberries
2 tablespoons red wine vinegar
2 tablespoons redcurrant jelly
2 teaspoons cornflour
12 tiny rocket leaves to garnish, optional


  1. Make up the stuffing mix with half quantity of boiling water and leave to stand as the pack instructs.

  2. Roll the pastry out thinly on a lightly floured surface then cut out 4 inch circles using a cutter or free hand. 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.

  3. Mix the spring onions and the coriander 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.

  4. Brush the top edges of the pastry cases with a little beaten egg then bake in a preheated oven, 180ºC (160ºC fan oven), gas mark 4 for about 25 minutes until the top edge of the pastry is golden and the filling is cooked through. Leave to cool for 15 minutes then loosen and transfer pies to a cooling rack.

  5. Add the blueberries, vinegar and redcurrant jelly to a small saucepan, cook, stirring for 4-5 minutes until the blueberries are soft.

  6. Mix the cornflour with a little water and stir until a smooth paste forms, stir into the blueberries and cook until the juices have thickened. Leave to cool then spoon over the pies.

  7. Eat with gusto!

 Products Used

Paul Hollywood 29cm Stoneware Mixing Bowl
Industrial Kitchen High-Capacity Heavy-Duty Mechanical Kitchen Scales
Paul Hollywood Non-Stick Twelve Hole Deep Baking Tin
KitchenCraft Eleven Round Plain Pastry Cutters With Metal Storage Tin
KitchenCraft Silicone Pastry / Basting Brush