England's Cheshire Pie, a hearty combination of boneless pork loin and cider-moistened apples in a short-crust pastry dough, is the inspiration for this sausage and apple pastry. Serve this warm, with fruit salad, at breakfast or brunch. Or heat some up for Sunday night supper, where it goes wonderfully well with a plain green salad. This isn't a savory meat pie but has sweetness from the apples and cider.