Sausage Pie

This dish is very good for buffets or picnics



8 oz Plain flour

1/ teaspoon salt

2 oz firm margarine

2 oz lard

2 tablespoons water

For the Filling

8 oz of sausage meat

2 tablesppons chutney

2 large tomatoes, thickly sliced

2 hard boiled eggs sliced

Pinch of mixed herbs

Salt and Pepper


For the pastry mix the flour, salt an rub in the fats until the mixture resembles fine breadcrumbs.

Using the water bind into a dough.

Cut the dough into two portions one slightly larger than the other and use the larger portion to line a 9 inch foil plate or baking dish.

Roll the smaller portion of dough for the lid of the pie.

For the filling mix together the sausage meat and chutney and divide into two portions.

Spread one half over the pasty in the plate then arrange the eggs and tomatoes on top and sprinkle with salt and pepper and mixed herbs.

Spread the remaining sausage meat mixture on top to make sandwich then place the pastry lid on top making sure to dampen the edges to stick so that it does not burst in the oven.

Brush the top of the pie with beaten egg and bake at Gas 7 – 425º for 15 minutes then reduce the heat to Gas 4 – 350º for a further 45 minutes.





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{July 19, 2011} {Tags: , }