English Sausage Pastries

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Here a delicious dinner, snack or game-day recipe using sausage and other goodies:  English Sausage Pastries

English Sausage Pastries

This is a flaky, savory baked pastry stuffed with apple, onion, sausage, Gouda cheese and honey Dijon mustard.  It’s comfort food all the way.  I used English sausages for this recipe (English bangers), which I found at a specialty sausage market near Sacramento, CA.  You can certainly substitute any other kind of sausage that is pre-cooked.  But there’s a very good reason I went to all of that trouble to find “actual” English sausages…

Downton Abbey

Anyone watch Downton Abbey??  I’m a huge fan.  So it was very exciting to receive an email recently inviting me to collaborate with The Downton Abbey Kitchen Presented by Grey Poupon.  And yes… that means I’m actually in England RIGHT NOW- courtesy of Grey Poupon!

Downtown Abbey Kitchens

If you watch Downton Abbey, then you know that a large part of the show takes place in the kitchen.  The kitchen staff is constantly preparing and serving food for the family and their guests.  Now there is a website devoted to recipes inspired by Downton Abbey- DowntonAbbeyKitchen.com, and all of the recipes are enhanced by the use of Grey Poupon Mustards.

English Sausage Pastries Ingredients

Here are all of the ingredients you need for the recipe. The onion and apple are lightly sauteed.  I chose to use Grey Poupon’s Savory Honey Mustard.  These pastries are so incredibly easy to make- let me show you how!

English Sausage Pastries Prep

You’ll cut puff pastry into squares and then spread a good amount of the honey mustard onto the pastry. Top with onion/apple, sausage slices and Gouda cheese.  That’s your filling!

English Sausage Pastries Prep 2

Add another pastry square on top, press the sides with a fork, brush on an egg wash and cut a few slits in the top.

English Sausage Pastries - a Downton Abbey Kitchen Recipe for a Downton Abbey Dinner Party! A delicious addition to Downton Abbey Recipes using English sausages!

Bake them to golden perfection!

English Sausage Pastries - a Downton Abbey Kitchen Recipe for a Downton Abbey Dinner Party! A delicious addition to Downton Abbey Recipes using English sausages!

When you cut them open, the cheesy, savory filling will ooze out in the most delicious way.  We liked ours served with an additional spoonful of Grey Poupon Savory Honey Mustard for dunking!

I like to think that Lord and Lady Grantham + relatives and guests would eat these in their Downton Abbey dining room!

Highclere Castle

Here’s the castle where much of Downton Abbey is filmed.  I’ll be touring the castle and having high tea there THIS FRIDAY!!!  I couldn’t be more excited about this experience, and I’ll be writing all about it in a post after I return from my trip!

Follow Grey Poupon on Facebook at https://www.facebook.com/greypoupon/ and on Pinterest at https://www.pinterest.com/greypoupon/.  You can also check out the Downton Abbey Kitchen recipes here:  http://www.downtonabbeykitchen.com/.  Check out another Downton Abbey Kitchen recipe on Reluctant Entertainer‘s blog:  Pear- Potato Soup!

English Sausage Pastries

Yield: 4 pastries

Prep Time: 30 minutes

Cook Time: 25 minutes

  • 1 pkg. (17.3 ounces) Puff Pastry Sheets, thawed
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 medium sweet onion, chopped finely
  • 1 small Granny Smith apple, chopped finely
  • 4 tablespoons Grey Poupon Savory Honey Mustard
  • 2 pre-cooked English sausages (bangers)- or any other type of pre-cooked sausage, sliced
  • 1 cup shredded Gouda cheese
  • 1 large egg whisked with 1 tablespoon water
  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
  2. In a medium skillet, heat the oil over medium-high heat.  Add the onion and apple and saute until softened, about 5 minutes. Set aside to cool.
  3. Assemble the pastries: Cut each sheet of Puff Pastry into 4 equal squares. Spoon a tablespoon of the honey dijon mustard into the center of each square and spread to cover the pastry, leaving about 1/2 inch along each side.  Spoon about 2 tablespoons of the apple/onion mixture onto each square. Top with sausage slices and Gouda cheese. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form "pockets." Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20 minutes, or until golden brown. Serve immediately.
SOURCE:  RecipeGirl.com

Disclosure:  I’m currently working with Grey Poupon to spread the word about their collaboration with DowntonAbbeyKitchen.com.  Grey Poupon arranged for my travel to London to learn more about this project.  Grey Poupon is a product that I use in my kitchen often.  All opinions shared are my own.

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  • Donna Nestico wrote:

    Can you tell me if these can be made ahead and frozen? If so, do you cook them first or do you put together, then once thawed, place them in the oven to cook?

    • Lori Lange wrote:

      Hi Donna, I haven’t tested them out this way so I’m not sure!

  • Richard Moore wrote:

    The link to downtown abbey recipes does not work. When its working would you email me

    • Lori Lange wrote:

      Apparently, they took that website of Downton Abbey recipes down!

  • Belinda Neal wrote:

    I make this pasty on our market stall, and they are selling very well. They taste so good. Found it hard to find the honey mustard and tried with different ones like wholegrain, French mustard and gave a very different taste. The Apple and Onion really add a lovely soft texture to the filling and help keep it moist.

  • Veronica wrote:

    Hello! How exciting for you to get to travel to England with this project! I have a sincere question: with all the English emphasis, I’m wondering why you called these delicious pockets “pastries” rather than “pasties”, as they call them in England? If you addressed this and I missed it, I apologize. vW

    • Lori Lange wrote:

      Hi Veronica,
      I’m not familiar with pasties– and I wouldn’t want to call them pasties when they’re definitely not authentic or anything. That’s when people get upset!

  • Sabrina Modelle wrote:

    Lori, these remind me of my childhood. My grandmother was French but grew up in London. She eventually became a chef in France. She came here in the 1960s, but her love of meat pies never faded and there was always a jar of Grey Poupon in her fridge. I cannot wait to try these.  Love it.

  • Jennie @onesweetmess wrote:

    I am a huge Downton Abbey fan… Huge! I finished all 5 seasons and am impatiently waiting for season 6. These pastries are absolute perfection. 

  • Christina @ Christina’s Cucina wrote:

    I was so excited, I forgot to add that your pastries look beautiful! I’m constantly pushing British food on my site, so I love to see another US blogger “backing me up”! haha! 

  • Christina @ Christina’s Cucina wrote:

    OH MY GOD! I’m so envious! I don’t watch any TV, EXCEPT for Downton Abbey! I was so close to Highclere Castle last year, but just didn’t have time to swing by. Can’t wait to see pictures of your tea there! Enjoy for the rest of us, too!! So exciting! 🙂

  • Anna @ Crunchy Creamy Sweet wrote:

    That sounds like and EPIC adventure, Lori! So fun! Loving the pastries! Everything is better with Grey Poupon! 

  • Barbara @ Barbara Bakes wrote:

    I’m a huge fan too. What a great opportunity. The pastries look moreish 🙂 

  • Sandy @ RE wrote:

    This is just too exciting. In a few days, we’ll be there. GREAT recipe, Lori. Can’t wait to try this. LOVE the ingredients + mustard!

  • Alida wrote:

    This looks so tasty! And fancy, but you make it look so easy to make. Can’t wait to treat my family!

  • Aggie @ Aggie’s Kitchen wrote:

    This looks incredible! I love Downton Abby, so exciting!!

  • Amy @Very Culinary wrote:

    Grey Poupon is the best. We’re mustard fiends over here.  Love the recipe…and the show!

  • Becki wrote:

    I love Downton!  How exciting!  This pastry sounds delicious – love the sausage with the apples and gouda – yum!

  • Lin wrote:

    This looks delish! Did you bet the bangers at Morants? They have Irish bacon, too. Not to mention the array of other sausages! And they make their own. MMMmmm…

    • Lori Lange wrote:

      I did find them at Morants!  Gosh, I think I need to find the Irish bacon next time I’m driving through!