A kiwi take on the Cornish pasties, a delicious balance of sweet and savoury paired up with apricot chutney – a yummy simple crowd pleaser!

Ingredients

3	London Pride sausages, skins removed
1 packet	Ready rolled pastry
1	Potato, pelled and finely diced
1	Kumara, peeled and finely diced
2	Bay leaves
25 g	Butter
2 Tbsp	Rice bran oil
1	White onion, finely diced
2 sprigs	Fresh rosemary
2 cloves	Garlic, finely diced
1 small knob	Fresh ginger, peeled and finely diced
1 cup	Apple cider
1	Egg
1 sprinkle	Sea salt and cracked black pepper, to taste
1 dessert spoon	Apricot chutney, to taste

Directions

1. Preheat your oven to 200C
2. Start by placing the potato, kumara, bay leaves and a good pinch of salt into a pot of cold water. Bring up to the boil and simmer for a few minutes till just tender. Drain and reserve the bay leaves.
3. Destalk the rosemary leaves and finely dice.
4. To make the egg wash crack the egg into a small cup and add a little cold water, whisk well with a fork and set aside.
5. In a fry pan over medium heat add the butter and rice bran oil till they start to bubble. Add onion, garlic and ginger and fry for a few minutes till they become tender but not browned. Add the sausage meat and with the back of a wooden spoon break the sausage meat up into small pieces as it browns. Add the rosemary, reserved bay leaves, peas, cooked potato and kumara and stir gently together. Now add the cider and cook for a few minutes. Season well to taste and set aside off the heat.
6. Using a 15cm diameter round cutter [a breakfast bowl works well!] carefully cut out pastry rounds and using a brush egg wash around the inside edge of each round.
7. Now place 2-3 tbsp of mixture into the middle of each round. Carefully bring each side of the pastry up and fold the join over itself slightly. Pinch all the way along into it forms a crescent shape. Place on a lined baking tray and repeat this process till you complete them all.
8. Brush the pastries gently with egg wash.
9. Pop the tray in the oven for approximately 30 mins or until they are golden brown.
10. Eat immediately with a big dollop of apricot chutney!