Raised Sausage Meat & Egg Pie~
Submitted by Jayna2002
British raised sausage and egg pie in puff pastry: pork sausagemeat with sage and onion wrapped around whole hard-boiled eggs, baked golden. Serve hot with veg or cold with pickles.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis is a proper British pork pie, the kind you’d find at a village fete or sliced cold in a packed lunch. Puff pastry lines a loaf tin, seasoned sausagemeat goes in, and two whole hard-boiled eggs get pressed into the center so every slice has a cross-section of egg running through it.
The two-temperature bake is standard British pie technique: hot to set the pastry first, then reduced heat to cook the filling through without burning the top. Brush with egg wash before and after adding the pastry leaf decorations for a deep, mahogany glaze.
Cold with pickles and a sharp mustard is arguably better than hot. Make it a day ahead and let it firm up in the fridge before slicing.
Ingredients
Directions
Grease an oblong loaf or cake tin.
Roll out thawed pastry into a large oblong about the thickness of a penny.
Cut off a piece of pastry to fit top of loaf and reserve.
Use remainder to line base and sides of tin.
In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs.
Bind with beaten egg, reserving a little for glazing pastry.
Turn mixture into pastry-lined tin and press hard-boiled eggs down in the centre, covering them with sausagemeat.
Put on pastry lid.
Trim corners and seal edges. Roll out trimmings and cut decorative inchleaves inch.
Make a small hole in centre of pie to allow steam to escape.
Flute edges of pastry.
Brush with reserved beaten egg, put pastry leaves in position, and brush these, too.
Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until pastry has set.
Then reduce heat to moderate (375F gas mark 4) and continue baking for a further 30 minutes.
Serve hot with cooked vegetables, or serve cold with salad or pickles.
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