Serves 4–6
– Easy Version with Ready-Rolled Pastry
Ingredients
- 400g 97% HECK pork sausages (skin removed)
- 1 brown onion, finely diced
- 1 tsp dried sage
- 1 tsp wholegrain mustard
- 2 eggs (1 for filling, 1 for egg wash)
- 2 tbsp plain flour
- Pinch of mixed herbs
- 2 sheets ready-rolled shortcrust pastry (about 320g each)
- 1 tbsp butter (for greasing)
- 1 tbsp olive oil (for cooking the onion)
- 3–4 tbsp spiced apple chutney
- Plain flour (for dusting, optional)
Method:
1. Prepare the dish
- Preheat oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Grease an ovenproof pie dish with butter.
2. Line the base
- Unroll one sheet of pastry. Use it to line the base and sides of the pie dish.
- Trim any excess and press into corners gently. Chill while you prep the filling.
3. Cook the onion
- Heat olive oil in a pan and cook the diced onion until soft and translucent. Set aside to cool.
4. Mix the filling
- In a bowl, combine:
- Sausage meat (skins removed)
- Cooked onion
- 1 beaten egg
- Mustard, sage, flour, and mixed herbs
- Mix until well combined.
5. Fill the pie
- Spoon the filling into the pastry-lined dish, pressing it in. Fill up to about ¾ full.
- Spread a generous layer of spiced apple chutney over the sausage mixture.
Make the Lid – Lattice Option (Optional)
If you're doing a lattice lid:
- Unroll the second pastry sheet.
- Cut into strips about 1–2 cm wide.
- Weave the lattice over the top (see previous message or let me know if you want it simplified).
- Press the edges down onto the base to seal.
Or for a solid lid:
- Use the second sheet whole. Lay it over the pie.
- Press edges to seal and trim excess.
- Cut 2–3 small slits in the middle to allow steam to escape.
Final steps
- Beat the second egg and brush it over the top for a golden finish.
Bake
- Bake for 35–45 minutes, until the pastry is golden and crisp, and the filling is cooked through.
To Serve
Let cool slightly before slicing. Great with mash, roasted root veg, or a crunchy green salad.