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Recipe

Sausage pie

Good picnic food must not only taste great but also travel well. This sausage pie wins on both counts

Jan 13, 2016 10:16pm
By Nici Wickes
  • 1 hr cooking
  • Serves 8
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Ingredients

Sausage pie
  • 2 sheets flaky pastry
  • 2 medium onions, diced
  • 2 tablespoon cooking oil
  • 1 teaspoon fennel seeds (omit if using pork and fennel sausages)
  • 5 sage leaves, chopped
  • 500 gram good-quality pork sausages
  • small handful parsley, chopped
  • 1/2 teaspoon sea salt
  • black pepper
  • 2 large eggs, beaten with a fork
  • 1/4 cup fresh breadcrumbs
  • 1 tablespoon milk

Method

Sausage pie
  • 1
    Preheat oven to 190°C. Place an oven tray in to heat.
  • 2
    Line a 22cm x 22cm pie dish or tin with pastry. Freeze for 10-15 minutes while you make the filling.
  • 3
    Fry onions in the oil for 10 minutes until they are soft and beginning to colour. Add the fennel seeds and sage leaves, then cook for 2 minutes.
  • 4
    Remove sausage casings and add pork to pan, breaking it up with a fork. Cook for 10 minutes.
  • 5
    Remove from heat and cool slightly. Add parsley, salt and pepper and most of the beaten eggs, reserving a little for glazing the pie. Mix well.
  • 6
    Fill the pie by first sprinkling in a layer of breadcrumbs, then add the pork mixture.
  • 7
    Cover with pastry and fold the edges together, pressing firmly to seal. Make a few cuts in the lid to allow steam to escape.
  • 8
    Glaze the pie lid with a mixture of milk and beaten egg.
  • 9
    Cook on the hot oven tray for 40 minutes or until dark golden.
  • 10
    Allow to stand for at least 15 minutes before wrapping in a tea towel to transport, in the tin, to your picnic. It will remain warm for a good while but is fabulous cold too.
  • 11
    Slice into thick pieces and eat!

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