Sweet and savoury, a perfect combo if ever there was. Our pork snags and crispy granny smith apples team up for a cracking dish.
35 mins
Serves 4
Easy
What You Need
1 pack Three Aussie Farmers Classic Aussie Bangers
2 sheet of puff pastry, thawed
200g parmesan cheese, finely grated and extra for serving
2 granny smith apples, peeled and sliced
4 Tbsp. brown sugar
1 egg, beaten
How To Make It
Preheat fan-forced oven to 180⁰C.
In a large pan over high heat, brown the sausages on all sides then slice on an angle and set aside.
Cut 8 discs out of the puff pastry sheets approx. 8cm in diameter.
On a lined baking tray, sprinkle a small amount of cheese the same size as the puff pastry discs. Layer on top 3 pieces of sausages, 3 slices of apple, a little brown sugar then cover with the puff pastry disc and lightly press into the tray to help seal the pastry. Repeat until all discs are used. Then brush the pastry with the egg.
Bake for 15 mins or until the puff pastry is golden.
Remove from the oven, carefully flip the mini tarte tartins and allow to cool slightly.
Serve and enjoy!
Dan & Steph have put together a simple blend of quality Aussie beef and pork to make a snag that goes with everything!
Just a good old fashioned sausage with subtle flavours of white pepper, marjoram and garlic, it’s sure to be a family favourite.
