Sausage Pie

5 from 1 vote

Sausage pie with bacon, egg and apple is a deliciously different way to enjoy a savoury meat pie. The flavours are delightful, there's no need to precook the filling and it can be served in a multitude of ways.

Prep Time40

Cook Time1

Total Time1 40

Course: Main Course, Snack

Cuisine: British

Servings:

Calories: 724kcal

Author: Jane Coupland

Equipment

1 Deep 8-inch (20cm) pie dish

Ingredients

Shortcrust Pastry

350 g Plain flour all-purpose
175 g Butter unsalted, cold
¼ teaspoon Salt
120 ml Ice-cold water

Sausagemeat Filling

750 g Pork sausagemeat
150 g Cooking apple do not use eating apple
150 g Streaky bacon preferably unsmoked
2 Eggs
2 Hard-boiled eggs
1 tablespoon Fresh parsley
⅛ teaspoon Black pepper

Instructions

Make the shortcrust pastry

Put the flour and salt into a bowl, mix briefly then add the cubed butter.
Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Stir through ¾ of the water to form a dough that just holds together without being sticky, adding more water as necessary.
Knead briefly on a lightly floured worktop, split the dough into two equal pieces, shape them into discs and cover in food wrap before chilling for 30 minutes.
Meanwhile preheat the oven to 190C/ 375F.

Make the filling

Put the sausagemeat into a large mixing bowl.
Roughly chop the bacon and parsley and add to the bowl along with the black pepper.
Beat the 2 eggs in a jug or bowl. Reserve 1 tablespoon of the mixture for glazing the pie and add the rest to the bowl.
Peel and core the apple, then coarsely grate it and add to the bowl.
Use your hands to mix the ingredients together until well combined.

Assemble and bake

Roll out one disc of pastry to approximately 2mm thickness. Use it to line your pie tin.
Put half of the sausagemeat filling into the tin, pressing it in neatly.
Peel the hard-boiled eggs and quarter each one. Lay the slices on the sausagemeat.
Top with the remaining filling, again, pressing it in slightly. Dampen the edge of the pastry case with a little of the reserved egg.
Roll out the second disc of pastry, and use it to cover the pie, pressing to seal the edges.
Trim the excess pastry, crimp the edge if desired and cut a cross into the centre of the pie. If you want to decorate the pie with words or shapes, re-roll the offcuts of pastry to do so, sticking them on with a little of the beaten egg.
Brush the top of the pie with the reserved egg and bake for 30 minutes at 190C (375F) then for a further 30 minutes at 170C (325F), blotting away any juices from the 40-minute mark (see experts tips).
Let cool for at least 1 hour before serving.

Notes

The easiest way to mix the filling for this sausage pie is to use your hands. It’s a little squelchy, but my advice is to roll with this. Squish the ingredients together until they are well combined.
Use a deep-sided 8-inch (20cm) pie dish as there is plenty of filling.
Metal pie dishes conduct heat better than glass once.
Decorate the top of your pie as desired (reroll the offcuts of pastry).
Put a baking sheet in the oven to heat up as the oven does, then put the pie onto the baking sheet to cook. The heat from the baking sheet will help ensure the base of the pie cooks (and if the pie leaks, then the juices will fall onto the baking sheet, not all over the oven).
As the pie bakes it’s inevitable that some liquid will come out of the hole cut into the centre of the pie. Use kitchen towel to blot this when the pie has baked for around 40 minutes and again at the 50-minute mark.
This sausage pie does not freeze well as the hard-boiled eggs become quite rubbery once frozen. That said, you could omit the eggs if you know you want to freeze it.

Nutrition