Sausage and Egg Pie - Recipe

Ingredients

6 eggs
800g sausages
Mixed herbs
500g puff pastry
A beaten egg
Salt and pepper

Method to the madness

Bring a pan of water to a boil and boil the eggs for 4 minutes. Plunge directly into cold water and leave. Then skin the sausages and mix with the herbs and season with salt and pepper.

 

Peel the eggs carefully - this took me forever! I don't think there is any quick way, but let me know in the comments if there is!

Divide the pastry in half and roll half of it into a rectangle that fits in a baking tray. Grease the tray with butter and lay the pastry on top. Add a layer of sausage meat, leaving a little space around the outside. Put the eggs down the middle, making a little groove with your thumb as you go for added stability.

Next build the remaining sausage meat around the eggs.

Roll out the other half of the pastry. Brush the edges of the first sheet with beaten egg and lay the other sheet of pastry over the top, pressing to stick and crimping to pimp. Now brush all over with egg and make a few slits in the top. 

Preheat the oven to 200C. Brush with a beaten egg or milk before baking for 25-30 minutes until a light brown in colour. Try not to eat in one sitting.

xxx