Sausage & egg pie

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Ingredients:

250grams sausage, (chopped and fried)

1 small onion, finely chopped

1 small Chilly, chopped

6 eggs

Salt

1 tsp. crushed pepper

For the pie crust

300g plain flour, plus extra for dusting

175g chilled unsalted butter, diced

Enough cold water just to bind the dough

1 egg yolk

Salt

Egg wash (1 egg + 2 tbs water )

Method:

Preheat the oven to 190°C. Heat the oil in a large non-stick frying pan and fry the sausages. Remove with a slotted spoon, Set aside.

For the pastry, pulse the flour, a good pinch of salt and the butter in a food processor or rub between fingers until the mix resembles fine breadcrumbs.

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Add the yolk and enough cold water to bind. Knead on a lightly floured surface, then halve. Roll out one piece to the thickness of a Mrf 2 rufiyaa coin, then use to line a greased 9 inch pie plate or tin. Leave any excess pastry to over hang.Scatter the sausage, onion and chilly over the pastry base.

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Carefully break 6 of the eggs into the case, spacing them evenly.

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Roll out the rest of the pastry to make a lid. Brush the edge of the case with egg wash. Cover the filling with the pastry lid.

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Press the edges together, then trim. (You can use the trimmings to make leaf shapes or flower cut outs, attaching them with beaten egg.) Use a fork or finger tips to seal around the edge, then brush the top with egg wash to glaze. Pierce a small hole in the center of the pastry lid to let the steam escape.Bake for 35-45 minutes until golden and cooked through. Test by inserting a skewer into the center, there should be no raw egg on it. Leave to stand for at least 15 minutes before removing the pie from tray.

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