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Sage and onion sausage pie

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8 Cumberland sausages Cumberland sausage
(slit open and sausage meat removed)
170 g g sage and onion stuffing mix sage and onion stuffing mix
1 handfuls handful spinach spinach
(roughly chopped)
1 sheets sheet ready rolled shortcrust pastry ready rolled shortcrust pastry
4 tbsp tbsp tomato chilli chutney tomato chilli chutney
1 eggs egg
1 pinches pinch black pepper black pepper

Sage and onion sausage pie

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1:10 h


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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.