A meaty savoury pie, wrapped in crisp, golden flakey pastry. Filled with herby, mustard sausage meat, bacon and boiled eggs, this pie would be the perfect addition to any picnic.
There’s one ingredient we use more than anything else in our house, and thats eggs. We get through dozens every week. In the mornings everyone tries to have a healthy start to the day, and eggs are boiled, poached, scrambled, or whipped up into omelettes. On the mornings where I go to the gym before work, I’ll take a couple of hard boiled eggs to eat for breakfast at my desk. At the weekends I love nothing more than a big plate of bacon and eggs, the perfect weekend treat. When everyones home we can get through 10 in just one morning!!
Thats before I’ve even started baking. Every time I start baking eggs just seem to disappear. Some weekends I get through dozens of eggs in just two days. They really are my most staple ingredient.
It seemed absolutely perfect then, when British Lion Eggs got in touch, and asked if I could come up with something new for their collection of boiled egg recipes.
I thought I would do a recipe that really celebrated eggs. A recipe that didn’t just utilise them for their richness, and structural properties, like cakes or meringue, but that really showed them off. I loved the idea of a pie that you could slice through to reveal the beautiful yellow yolks of the boiled eggs. There’s something so summery to me about a boiled egg, they remind me of picnics at the seaside, back when I was small and only liked the white of a boiled egg, and always tried my very hardest to give my yolk away.
This sausage and egg puff pastry pie is the perfect thing for the warmer weather. Its absolutely ideal for wrapping up and taking on a picnic, or served outside in the evening sliced into thick, wedge slices, and eaten alongside a fresh green salad and a crisp bottle of white wine.
The pie is filled with delicious sausage meat, flavoured with bacon, wholegrain mustard, and parsley. Slice through to reveal boiled eggs. Yellow yolks like puddles of sunshine in every slice.
Its deliciously savoury, with a warm punch from the mustard, and a salty bite from the bacon, balanced out with the fresh parsley.
The pie is wrapped in crispy, golden, flaky puff pastry. I’ve used a shop bought puff, but you could make your own if you prefer. By using ready made puff though, I like to think this could make the perfect impromptu picnic feast. Wake up to a sunny Sunday, throw the pie into the oven, and be ready to enjoy outside by lunchtime.
– you can use whatever sausages you like, pork and leek, or pork and apple sausages would add a lovely flavour. Whatever you decide to go for, i’d recommend using the best quality sausages available to you.
– I boiled the eggs for 6 minutes to give a slightly soft yolk that wouldn’t over cook when the pie goes into the oven. British Lion Eggs have tips on boiling the perfect egg, and lots more boiled egg recipes on their website.
- 12 large good quality pork sausages (approx 700g of sausage meat)
- 1 generous teaspoon wholegrain mustard
- 1 teaspoon olive oil
- A handful of flat leaf parsley, roughly chopped
- Half onion, finely chopped
- 3 rashers of bacon roughly cut into 1cm square pieces
- 4 eggs
- 500g puff pastry
- Salt and freshly ground black pepper, to season
- Put 3 of your eggs into a pan of cold water. Bring the eggs to the boil, and boil for 6 minutes. Take out of the hot water and put immediately into cold water. Leave to cool completely, then shell the eggs.
- Once the boiled eggs have cooled, preheat the oven to 200C/ 180C fan/ 392F.
- In a frying pan, heat the olive oil, then add the onions. Gently fry until softened and lightly coloured. Take off the heat.
- Cut open the sausages and squeeze the meat out into a large bowl. Discard the skins.
- Add the fried onions, wholegrain mustard, parsley and chopped bacon to the bowl. Mix the ingredients together until they are combined. You may want to use your hands to bring together the meat.
- On a lightly floured surface, roll out the pastry into a rectangle approximately 38 x 25 cm. Cut into two rectangles. You need one to be a little larger than the other. This will be the top of the pie so the pastry will have to be larger to cover the pie filling.
- Leaving a gap of about 2.5cm around the edge of the pastry, spread about a third of the meat mixture onto the smaller rectangle. Line your boiled eggs up long ways on top of the meat. Using your hands, pack the rest of the meat around the eggs, until the eggs are completely covered.
- Lightly whisk the remaining egg in a small bowl. Using a pastry brush, brush egg around the edge of the pastry.
- Take the larger piece of pastry, and carefully lift it over the top of the meat. Push the pastry down to mould it to the shape of the meat. Using a fork, crimp the edges to seal the pie.
- Slash the top of the pastry to allow steam to escape in the oven, then brush the egg all over the pie.
- Carefully lift the pie onto a baking sheet.
- Bake for 50 - 55 minutes.
- Remove from the oven, cool and serve.