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This pie made with sausage meat is very adaptable. It can be eaten hot or cold and is a very useful addition to the picnic hamper. Serves 4-6.
Ingredients
8 oz shortcrust pastry
¾ lb. pork sausage meat
1 small onion, finely chopped
1 level teaspoon chopped chives
1 level teaspoon chopped parsley
2 tablespoons chicken stock
1 small egg, beaten
Salt and black pepper
Method
Set oven to 375 or mark five.
Grease and 8-inch oven proof pie dish.
Roll out the pastry on a flowered surface and use 2/3 to line the pie dish.
In a bowl, and using only half the quantity of beaten egg, mix together all the ingredients very well with a fork.
Place the mixture in the pie dish and level off.
Top with a pastry lid and trim and flute the edges with the back of a knife; make a steam hole in the center.
Glaze the pastry with the remaining beaten egg.
Bake for 15 minutes then reduce oven to 325 Fahrenheit or mark three and continue baking for 30 to 45 minutes until the pie is cooked through.
Serve hot with vegetables or cold with salad.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.