250grams sausage, (chopped and fried)
1 small onion, finely chopped
1 small Chilly, chopped
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
Egg wash (1 egg + 2 tbs water )
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.
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.
Carefully break 6 of the eggs into the case, spacing them evenly.
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.
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.