|8|| Cumberland sausages
(slit open and sausage meat removed)
|170 g g||sage and onion stuffing mix sage and onion stuffing mix|
|1 handfuls handful|| spinach
|1 sheets sheet||ready rolled shortcrust pastry ready rolled shortcrust pastry|
|4 tbsp tbsp||tomato chilli chutney tomato chilli chutney|
|1 pinches pinch||black pepper black pepper|
Sage and onion sausage pie
Incredibly easy to prepare, this herby sage and onion sausage pie recipe is created by influencer Amy Sheppard @amysheppardfood. The addition of chutney brings a hint of sweet spiciness to traditional flavours. Serve with two portions of your favourite vegetables.
- Heat the oven to 180°C before making the stuffing to box instructions and leaving to cool. Whilst it cools, place the sausage meat in a mixing bowl and add the stuffing, spinach and some black pepper. Use your hands to ensure all the ingredients are thoroughly combined.
- Cut the sheet of pastry in half widthways and roll each half out a little. Lay one sheet over a greased pie dish, approximately 20cm across and carefully press it into the bottom edges. Excess pastry should hang over the edge of the dish.
- Place the sausage mix in the pie dish and gently even out. Add the chutney to the top and spread to form a thin layer.
- Lay the other piece of pastry over the pie and firmly press the pastry edges together. Trim off any excess. Brush the top with beaten egg, before piercing a small hole in the centre of the pastry lid and sprinkling with black pepper. Bake for 30-40 minutes, until golden brown and cooked through.