Sausage and Egg Picnic Pie

sausage and egg pie

Hidden inside a flaky pastry crust, this hearty pie combines two favourites rolled into one, sausage rolls and Scotch eggs – perfect for summer picnics.

Prep time: 15 minutes

Cook time: 55 minutes

Servings: 8 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Simmer 4 eggs in a pan of boiling water for 3 minutes.

Drain, then run under cold water for 1 minute. Cool, then peel and set aside.

Heat the oil in a large frying pan.

Add the onion and leeks with some seasoning; fry over a low heat for 5 minutes, until softened.

Transfer to a large bowl and leave to cool.

Add the sausage meat, herbs, bacon, crème fraîche, mustard, breadcrumbs and cheese to the leek mixture.

Mix and season well.

Unroll 1 pastry sheet onto a greased baking tray.

Arrange half of the sausage filling down the middle, leaving a 5cm (2in) border, then top with a row of whole eggs.

Top with the remaining sausage mixture, packing it firmly around the eggs. Brush the pastry edges with beaten egg.

Roll out the second pastry sheet, then drape over the filling; pressing down to seal.

Trim the excess pastry, then crimp the edges.

Use the trimmings to decorate the pie, if you like.

Brush with the remaining beaten egg. 

Slash the top of the pie to allow the steam to escape.

Chill for at least 10 minutes or for up to 2 days (if making ahead, brush with egg just before baking).

Bake on the middle shelf for 55 minutes, until golden.

If the pie is browning too quickly, transfer to the bottom shelf and reduce the temperature to gas 4, 180°C, fan 160°C.

Leave to rest for 10 minutes.

Serve warm or at room temperature.



Ingredients

5 eggs, 1 beaten
1 tbsp olive oil, plus extra for greasing
1 onion, finely chopped
2 x 110g packs baby leeks, chopped
800g pork sausages, skinned
2 tbsp chopped sage leaves
small bunch flat-leaf parsley, chopped
4 rashers smoked streaky bacon, chopped
3 tbsp crème fraîche
1 tbsp wholegrain mustard
60g breadcrumbs
40g mature Cheddar, grated
2 x 375g packs ready-rolled puff pastry

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Ingredients

5 eggs, 1 beaten
1 tbsp olive oil, plus extra for greasing
1 onion, finely chopped
2 x 110g packs baby leeks, chopped
800g pork sausages, skinned
2 tbsp chopped sage leaves
small bunch flat-leaf parsley, chopped
4 rashers smoked streaky bacon, chopped
3 tbsp crème fraîche
1 tbsp wholegrain mustard
60g breadcrumbs
40g mature Cheddar, grated
2 x 375g packs ready-rolled puff pastry

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Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Simmer 4 eggs in a pan of boiling water for 3 minutes.

Drain, then run under cold water for 1 minute. Cool, then peel and set aside.

Heat the oil in a large frying pan.

Add the onion and leeks with some seasoning; fry over a low heat for 5 minutes, until softened.

Transfer to a large bowl and leave to cool.

Add the sausage meat, herbs, bacon, crème fraîche, mustard, breadcrumbs and cheese to the leek mixture.

Mix and season well.

Unroll 1 pastry sheet onto a greased baking tray.

Arrange half of the sausage filling down the middle, leaving a 5cm (2in) border, then top with a row of whole eggs.

Top with the remaining sausage mixture, packing it firmly around the eggs. Brush the pastry edges with beaten egg.

Roll out the second pastry sheet, then drape over the filling; pressing down to seal.

Trim the excess pastry, then crimp the edges.

Use the trimmings to decorate the pie, if you like.

Brush with the remaining beaten egg. 

Slash the top of the pie to allow the steam to escape.

Chill for at least 10 minutes or for up to 2 days (if making ahead, brush with egg just before baking).

Bake on the middle shelf for 55 minutes, until golden.

If the pie is browning too quickly, transfer to the bottom shelf and reduce the temperature to gas 4, 180°C, fan 160°C.

Leave to rest for 10 minutes.

Serve warm or at room temperature.