Good picnic food must not only taste great but also travel well. This sausage pie wins on both counts
- 2 sheets flaky pastry
- 2 medium onions, diced
- 2 tbsp cooking oil
- 1 tsp fennel seeds (omit if using pork and fennel sausages)
- 5 sage leaves, chopped
- 500 g good-quality pork sausages
- small handful parsley, chopped
- 1/2 tsp sea salt
- black pepper
- 2 large eggs, beaten with a fork
- 1/4 cup fresh breadcrumbs
- 1 tbsp milk
- Preheat oven to 190°C. Place an oven tray in to heat.
- Line a 22cm x 22cm pie dish or tin with pastry. Freeze for 10-15 minutes while you make the filling.
- Fry onions in the oil for 10 minutes until they are soft and beginning to colour. Add the fennel seeds and sage leaves, then cook for 2 minutes.
- Remove sausage casings and add pork to pan, breaking it up with a fork. Cook for 10 minutes.
- Remove from heat and cool slightly. Add parsley, salt and pepper and most of the beaten eggs, reserving a little for glazing the pie. Mix well.
- Fill the pie by first sprinkling in a layer of breadcrumbs, then add the pork mixture.
- Cover with pastry and fold the edges together, pressing firmly to seal. Make a few cuts in the lid to allow steam to escape.
- Glaze the pie lid with a mixture of milk and beaten egg.
- Cook on the hot oven tray for 40 minutes or until dark golden.
- Allow to stand for at least 15 minutes before wrapping in a tea towel to transport, in the tin, to your picnic. It will remain warm for a good while but is fabulous cold too.
- Slice into thick pieces and eat!