Sausage Egg & Tomato Pies
How to make delicious individual Sausage Egg & Tomato Pies, easy step by step instructions, from start to finish.
Ingredients
Method
- The Pastry:
- 400g / 14oz Plain or all-purpose flour
- 160g / mls Water
- 90g / 3¼oz Butter
- 100g / 3½oz Lard or shortening
- 8g / 1tsp Salt
- Egg wash
- The Filling:
- 340g / 12oz Sausage meat
- 4 Small Tomatoes (deseeded and chopped)
- 2 Large Eggs (beaten)
- 2tsp Stuffing mix (optional)
- 2g / 1tsp Dried Sage
- 4g / ½tsp Salt
- Few shakes of White pepper
- Making the hot water crust pastry:
- Mix the salt and flour together
- Place the water on a low heat and add the butter and lard to the pan, bring to a simmer.
- Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
- Tip the contents of the bowl out onto a floured surface.
- Gently knead the dough until it all comes together.
- Cut the pastry onto 2 pieces, one 2 thirds, for the base of the pie, and one 1 third, for the top of the pie.
- Cover in plastic wrap or food bags, and place in the fridge for at least 1 hour before using.
- Making the Pie Filling:
- Place your sausage meat in a mixing bowl, add the rest of the ingredients, BUT! only use half of the beaten egg, the other half will be used as the egg wash for the pastry.
- Using a large dinner fork, mash all of the ingredients together.
- Grease 4 small non-stick pie tins, the dimensions of the tins I use, are 100mm x 20mm, approximately 4 x 1 inches.
- Roll out your pastry, and cut out 4, 125mm / 5” circles for the bases, and 4 100mm / 4” circles for the lids of the pies.
- Place the pastry bases in the pie tins, using a small piece of waste pastry, press the pastry right down into the corners, make sure to leave some pastry sticking over the rim of the pie tin.
- Add the sausage filling to each of the pastry cases, level with the top of the pie tin, the egg in the filling does expand some, so do not over fill.
- At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
- Brush egg wash all around the edge of the pastry in the tin.
- Place the lids on the top of the pie bases, and gently press it down, using your thumbs and forefingers crimp the 2 pastries together, try not to get egg wash between the pastry and the tin, as this will stick when baking.
- Place all 4 pies on a baking tray.
- Cut 2 vent slits in the top of each pie.
- Give each pie a good coat of the egg wash.
- Place the tray on the lowest part of the preheated oven, and use the bottom element if you have one.
- Now set your timer for 40 minutes.
- Remove from the oven, and place the 4 tins on a wire rack, allow them to settle for 5 minutes.
- While they are still hot, carefully remove each pie from their tins, serve piping hot with new potatoes and a mixed green salad.
- They can also be served cold too, ideal for picnics and buffets.
- Enjoy.
Equipment & products used in my kitchen and videos
