Sausage and pickle pie.
Recipe by David Le Mottee
2lb 4oz of pork sausage meat.
4 oz white breadcrumbs.
6 spring onions trimmed and chopped.
1 teaspoon of mustard powder.
1lb 12oz of short crust pastry.
5 tablespoons of branston pickle.
Milk to glaze.
Prep. Time → 35 min min
Cook Time → 45 min min
1. Place the sausage meat into a large bowl, add the breadcrumbs,
chopped spring onions and mustard powder and season with salt and pepper, cover and chill.
Roll out 2 thirds of the pastry to line the base and sides of a 9 inch deep pie dish.
Trim the pastry and add half the sausage mix then level the surface.
Spoon the pickle over the top then add the remaining sausage mix.
Roll out the remaining pastry brush edges with water and place on the top of the pie, and seal the edges.
Glaze with milk and bake in the oven at 180 for 45 minutes.
Col before serving'
.
main courses November 15, 2011 13:05
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