Sausage pie – a family favourite. Quick and easy, great party and picnic food and can be eaten hot or cold. What’s not to like?
I like the appearance of the plaits and they cut up nicely for finger food, but if you don’t want the faff, you can use the same ingredients to make a giant pasty.
1lb of good quality sausage meat
1 large onion, finely chopped
Fresh or dried sage and thyme
Fresh parsley, finely chopped (optional)
1 large egg, beaten
A small handful of breadcrumbs if the sausage meat is very meaty
1 sheet of ready-rolled puff pastry
Salt and pepper
Heat the oven to 400F/200C/Gas 6
Peel and chop the onion very finely and fry gently in a little oil until translucent and just beginning to brown.
Put the sausage meat in a large bowl and add the herbs to taste. Season with salt and pepper.
Add the onions to the bowl, along with the breadcrumbs, if using.
Beat the egg with a little cold water and put most of it into the bowl, reserving some to glaze the pastry.
Unroll the puff pastry sheet onto a lightly oiled baking sheet.
Place a thick line of the sausage mixture lengthways down the centre of the pastry.
Cut the pastry either side on diagonal lines (see pictures) and fold the pastry over the sausage meat to form a plait, trying not to let it get too baggy or all the juices will run out and burn.
At this point it may resemble a mummified cat but don’t be put off. It doesn’t matter if it is a bit rough and ready, any imperfections will just make it look more homely and rustic.
Brush with the remaining beaten egg and bake for 35-40 minutes, or until the sausage meat is cooked through and the pastry is risen, crisp and golden.
Allow to cool slightly before loosening the underside gently with a spatula and moving to a serving plate. Serve in thick slices.
In loving memory: JMWP
I love the idea of the mummified cat. Don’t know that I would want to eat one though. These look delicious.
Ha, Conor, yes, a bit dusty with undertones of sarcophagus. The pies, however, are good!
They look it. BIG TIME.
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