Sausage & Tomato Pie
Over a year ago
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Ingredients
- 8oz shortcrust pastry
- 8oz Sausage meat
- 2 tomatoes.skinned and sliced
- 2 hard boiled eggs.sliced
- 2tbsp. chutney
- pinch mixed herbs
- salt and pepper
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1
Roll out the pastry for the lid and base of the pie. Mix the sausage meat and chutney together, and divide into 2 portions. Put the pastry base onto a pie plate and spread with one portion of sausage meat. Arrange the tomatoes and egg on the top of the sausage meat and sprinkle on the herbs, salt and pepper. Spread with the remaining sausage meat and place the pastry lid on. Brush with a little beaten egg, Bake at Gas 7/425F/220C for 15 mins. reduce to Gas 4 /350F/180C for a further 45 mins. or until cooked.
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