Belinda's Blog

Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Sausage Pie

Published on Wednesday 23rd January 2008

Serves 6-8
Prep Time – approx 30 mins
Cooking Time – approx 35 mins

January – cold, wet, grey weather. The perfect time of year for comfort food and here is the ultimate comfort food recipe. I was given this by a great friend whose whole family adores it. It has become a firm favourite with my lot too.

Ingredients

• 16 Plain Pork Sausages - try the Farmhouse Organic Pork Sausages at £3.20 per 500g from www.EversfieldOrganic.co.uk
• 1 & 1/2 packets of shop bought shortcrust pastry
• 4 tbsp mango chutney
• 1 tbsp dried mixed herbs
• 2 tomatoes
• 3 eggs, two of which have been hard boiled
• Freshly ground salt and black pepper

Roll out the whole packet of pastry as thinly as possible and then line a deep 10” flan dish. Roll out the half packet of pastry to form a top for the pie.

Skin the sausages and place in a mixing bowl together with the herbs, mango chutney and freshly ground salt and black pepper. Mix well. The best way to do this is a good kneading with clean hands. Place half of the sausage mixture into the flan dish. Slice up the tomatoes and the boiled eggs and dot across the top. Cover this with the remaining sausage meat

Brush the pastry edges with milk and put the pie lid on making sure you seal the edges nicely. Beat the remaining raw egg in a small dish and then glaze the top of the pie with it.

Place the pie in a preheated moderate oven (180 degrees or gas mark 4) and cook until the pastry is a lovely golden colour – approximately 35 minutes.

The pie is delicious served hot as a supper dish with a nice green salad and if there are any leftovers, is equally yummy eaten cold over the following couple of days.

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