Unlike most people, we rarely have leftovers which is sad as I think they make the best meals. However, for once I had half a pack of our Dexter sausages open in the fridge and I wanted to use them up, so I settled on this simple pie. I am very impressed with goat butter pastry, it seems to turn out well every time and this was no exception, it was crisp and flaky. The eggs mixed with cream, rather than milk gave the dish a luxury feel and the whole thing was not only very tasty, but it looked pretty impressive too. Certainly one to make again.
Not so humble pie
- 240g plain flour
- 120g butter (I used my salted goat’s butter)
- Pinch salt
- 4 tbls water (or enough to bind)
- 6 beef sausages
- 1 medium onion, chopped
- 6 medium eggs
- 150ml cream
- Pinch of mustard powder
- Seasoning to taste
- Milk for brushing
- To make the pastry, put flour and salt into a bowl, add the butter and rub into the flour. Add enough cold water to form a soft dough, then refrigerate for at least 30 minutes.
- Preheat the oven to 200ºC.
- Cut the sausages into pieces approx 1 inch long and brown in a frying pan; remove and put to one side.
- Add the onion to the pan and fry to soften.
- Beat eggs and cream together and add mustard powder and seasoning.
- Grease a pie dish and then roll out 1/3 of the pastry to line the base and the sides.
- Arrange the sausage pieces on the bottom of the pastry case and then add a layer of onions.
- Pour over the egg and cream mix.
- Roll out the rest of the pastry to make a lid. Lay on top and crimp the edge.
- Brush with milk and make a couple of small holes to let out steam.
- Put on the bottom of the oven and bake for 10 mins then move further up and cook for approx 30 mins or until golden brown. The eggs will cause the filling to rise and may push up the lid, but it should sink back down when you remove it from the oven and it starts to cool.
- Serve hot with baked beans or cut thick wedges and eat cold