• Partnered with
  • Easy
  • Serves 8
  • 60 mins cook

Sausage pie

Good picnic food must not only taste great but also travel well. This sausage pie wins on both counts


Sausage pie

  • 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


Sausage pie

  1. Preheat oven to 190°C. Place an oven tray in to heat.
  2. Line a 22cm x 22cm pie dish or tin with pastry. Freeze for 10-15 minutes while you make the filling.
  3. 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.
  4. Remove sausage casings and add pork to pan, breaking it up with a fork. Cook for 10 minutes.
  5. 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.
  6. Fill the pie by first sprinkling in a layer of breadcrumbs, then add the pork mixture.
  7. Cover with pastry and fold the edges together, pressing firmly to seal. Make a few cuts in the lid to allow steam to escape.
  8. Glaze the pie lid with a mixture of milk and beaten egg.
  9. Cook on the hot oven tray for 40 minutes or until dark golden.
  10. 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.
  11. Slice into thick pieces and eat!


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