• Rachel Patterson

Sausage and Stuffing Pie

Sausage and stuffing pie



This is lovely to eat hot with baked potatoes or salad but works equally well cold to take on a picnic.

For the pastry

125g/4 ½ oz plain (all purpose) flour

55g/2 oz butter, cubed

30-45ml/2-3 tbsp cold water

800g/2 lbs sausages with the skins removed or plain sausage meat

125g/ 4 ½ oz breadcrumbs

3 tablespoons chopped herbs (mixture of parsley, sage and thyme works well)

6 tablespoons chutney (caramelised onion chutney is good)

1 tablespoon milk

Rub the butter into the flour until it resembles breadcrumbs then slowly stir in the water a little at a time until it comes together as a dough.

Pre-heat the oven to 190C/375F/Gas 5.

Divide the pastry in two, one half slightly bigger than the other. Roll out the small piece into a rectangle and place it on a baking tray lined with a piece of parchment paper.

Mix the sausage meat in a bowl with the breadcrumbs, herbs and chutney. Lay this mixture on to the pastry base in a line down the centre. Roll out the larger piece of pastry and lay it over the sausage mixture. Wet the pastry edges and seal them together, crimping them over as you go. Basically, you are making a huge sausage roll. With a sharp knife score a few air holes in the top of the pie. Brush with milk.

Pop in the oven for about forty minutes, until it is golden brown.

Options

Swap the caramelised onion chutney for pickle or tomato chutney or mango chutney.




From An Alternative Guide Practically Pagan Cooking by Rachel Patterson



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