Sausage & Cranberry Pies
by Mark BreretonCategory
Buffet / Snacks / Party
Servings
12
Prep Time
20 minutes
Cook Time
25 minutes
Author:
Michele Cooper
This is part of a selection of buffet food for the freezer, created for the Michele's Keto Kitchen workshop
Equipment
Muffin tray

Ingredients
100g Cranberry
15g Truvia / Natvia / Pure Via Sweetener
Splash of water, just to stop it drying out
Other festive ingredients you could add: Cinnamon or Star Anise
150g Ground Almonds or Milled Linseed
75g Butter, straight from the fridge and cut into small cubes
35g Grated Parmesan
1.5 Medium/Large Eggs
1/2 tsp Xanthan Gum
30g Coconut Flour
300g Sausages, and we'll squeeze the meat out of the skin (try and use really good quality, I use 97% meat sausages)
Cranberry Sauce
Pastry
Sausage Filling
Directions
Cranberry Sauce
To a saucepan, add your cranberries, a splash of water, sweetener and any other festive spices. Bring to boil and then reduce to a simmer, until soft (5 - 10 minutes) Keep an eye on it not drying out, but not too wet either
Pastry
Oven 180C
Add the ground almonds, parmesan and xanthan gum to a food processor and mix for a few seconds
Add half of the butter, blitz for a few seconds, then add the remaining butter and blitz again - the mix should now resemble bread crumbs
Add the egg and mix for 15 to 20 seconds, so the mix starts to form a dough
Take the blade out and add the coconut flour. Mix using a spatula and this will thicken the pastry
Grease each muffin tin
Take a quarter of the dough and put to one side
Divide the remaining dough into 12 equal balls and pop into each tin
Keep a little extra coconut in a small bowl, and this is to keep your pestle from sticking to the little dough balls
You will find your own technique for this, but you keep dipping the pestle into the coconut flour and put your pestle into the middle of the dough ball and push it into the tin, but not quite to the base (you don't want a hole in the bottom, but don't panic, you can still patch it together)
You will use this technique to push the dough up the sides of the tin and you decide the height of your pastry cases
Pie construction
Divide your cranberry sauce between the pastry cases
You can add extra seasoning to your sausages, if you like and again divide this between each pastry case on top of the cranberry sauce and push it in
Finally with your remain dough, roll out between 2 greaseproof paper, and stamp out some shapes and pop on top of the sausage meat
Cook for approx 25 - 30 minutes
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