Recipe #1: Sausage Pie

A simple classic to pair with peas and mash!

  • 1 pack of Richmond plain sausages
  • 1 pack of shortcrust pastry
  • 1 onion
Step one: Take your shortcrust pastry out of the fridge 30 minutes prior to starting.

Step two: Remove the skins of all the sausages and put the meat into a bowl.

Step three: Finely dice the onion and add into the bowl with the sausage meat and mix together.

Step four: Roll out two thirds of the pastry for the base and the remaining for the lid. Place your pastry into a greased pie dish and add your sausage meat.

Step five: Distribute the meat evenly and cover with the lid. I used an egg wash to brush the top. You can make it look pretty but I don't do anything fancy.

Bake for 45 minutes at 200 degrees Celsius.

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