This sausage pie was an all-time favourite. Mum used the sausages from the farm that were 100 per cent meat, so ensuring a tasty, dense pie. I suggest you buy good quality sausages and remove the skin, it’s well worth the effort. Mum would wrap the pie, straight out of the oven, in tinfoil and then a tea towel to transport it to our picnics, so it was still warm and smelling delicious at lunchtime. She would also bring tomato sauce to serve on the side.
|400 g||Puff pastry|
|1||Onion, chopped finely|
|2 cloves||Garlic, crushed|
|2||Celery stalks, sliced thinly|
|½ tsp||Mixed herbs|
|500 g||Sausage meat (Main)|
|1 Tbsp||Worcestershire sauce|
|2 Tbsp||Chopped parsley|
|1||Egg, lightly beaten for glazing|
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- Preheat an oven to 180C. Grease and flour a 20cm x 20cm square tin.
- Roll three quarters of the pastry on a lightly floured bench to fit base and sides of your tin. Roll remainder to fit over top of pie tin.
- Heat oil in a frying pan. Add onion, garlic and celery, cooking for 4 or 5 minutes until the celery is soft.
- Place onion mix in a large bowl with herbs, sausage meat, Worcestershire sauce, salt, pepper, chutney and parsley. Combine well using your hands. Place mixture into pie tin, spreading evenly and smoothing the top. Place pastry over the top. Dampen and press the edges together. Brush top with the egg.
- Bake for 50 minutes until the pastry is golden and the pie cooked. Allow to sit for at least 30 minutes before serving.