Sausage pithivier with apples & walnuts

1 apple
1 x 15ml spoon chives
1 egg
400g spiced Cumberland sausage meat or
Cumberland sausages
1 x 15m spoon white breadcrumbs
Pinch of cinnamon
Small handful of broken walnut pieces
400g puff pastry

Greaseproof paper, baking tray, vegetable peeler, grater, 2 x chopping boards, large mixing bowl, vegetable knife, measuring jug, fork, measuring spoons, mixing spoon, flour dredger, two different sized plates or saucers, pastry brush.

1. Preheat the oven to 200°C, gas mark 6.
2. Line a baking tray with greaseproof paper.
3. Peel and grate the apple. Place into the large mixing bowl.
4. Chop the chives and add to the apple.
5. Crack the egg into a measuring jug and whisk with a fork.
6. Place the sausage meat into the mixing bowl with the apple and chives. If using sausages, remove the meat from their skin.
7. Add the breadcrumbs, pinch of cinnamon and the broken walnut pieces to the bowl and mix well.
8. Cut the block of pastry into two, with one piece being slightly larger than the other. The larger piece will form the top of the pithivier and requires a little more pastry.
9. Roll out the pastry pieces on a lightly floured surface.
10. Cut the pastry into two circles, 20cms and 23cms diameter approximately (use two different sized plates or saucers as a template).
11. Place the smaller circle on the lined baking tray. Mound the sausage meat mixture on to the pastry leaving a 2.5cm border. Wash and dry hands thoroughly if you have touched the raw meat.
12. Brush the pastry border with some of the beaten egg.
13. Place the larger circle of pastry onto a chopping board and score crescent shaped incisions with the back of a sharp knife halfway through the pastry starting at the centre and working towards the outer edge, turning the pastry as you go. Be careful not to pierce the pastry right through.
14. Place the scored pastry on top of the meat, joining the edges with the bottom pastry circle. Push the pastry edges firmly together to ensure a good seal.
15. Scallop the edge of the pastry by pushing it in at intervals with the back of a knife.
16. Glaze the pastry with more of the beaten egg.
17. Bake the pithivier in the oven for about 20 minutes, until the pastry is risen, golden brown and firm.
18. Allow to stand for 2-3 minutes before cutting into the pithivier.

Serve hot with a tomato salad or let it go cold and serve with a fruity chutney and green leaf salad.

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