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Sausage, sage and onion pie

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 10 minutes
Cooking time: 40 minutes
 
Ingredients (serves 4):

    1lb shortcrust pastry

    1lb sausage meat

    1 packet sage and onion stuffing

    1 whole egg

Method:

1-Roll pastry out, then take the pie dish you will be using and cut two large circles around it, to make a bottom and a lid for your pie.



2-In a mixing bowl, add hot water to sage and onion stuffing, then add sausage meat and mix until ingredients are bound together.



3-Line bottom of pie dish with pastry, then add filling. Put lid on, using egg white to seal the edges, and brish with egg yolk for a golden brown top.
Advice: Once cooked, your pie can be deep frozen for up to three months, much longer than a raw pie. Make sure that you wrap it in foil before putting it in a freeze bag, to keep it fresh.

Great with mashed potatoes and gravy!

User comments

 
another free recipe every day






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