Sausage and Egg picnic pie

Date: August 2019

Sausage and Egg picnic pie

This recipe was from one of my cookery demonstrations and was a firm favourite with everyone. It’s fairly straightforward to make and if you have visitors, serves a crowd.



  • 6 medium free-range eggs
  • 600g/1lb 6oz good-quality Lincolnshire pork sausages, skinned
  • 2 small dessert apples, peeled, cored and roughly grated
  • Bunch of spring onions, finely chopped
  • Small bunch of fresh flat leaf parsley, chopped
  • ½ bunch of fresh chives, chopped
  • 1 tbsp each freshly chopped thyme and sage
  • Large pinch cayenne pepper
  • ½ tsp each salt and ground white pepper
  • 1 tsp ground mace or nutmeg
  • ¼ tsp freshly ground black pepper
  • 3 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • 75g/3oz fresh white breadcrumbs
  • 50g/2oz mature cheddar, grated
  • oil, for greasing
  • 2 x 375g sheets ready-rolled puff pastry


1. Preheat the oven to 200°C/fan180°C/gas 6. Place 5 of the eggs in a pan of cold water and bring to the boil, then simmer gently for 3 minutes for soft-boiled. Plunge the eggs into a bowl of cold water and leave to cool completely before removing the shells. Set aside.

2. Split the sausages, remove the skin and break up the sausage meat into small pieces, then place in a bowl. Squeeze as much juice as possible from the grated apple, then add the apple to the sausage meat. Mix with all the remaining ingredients, except the remaining egg and the pastry.

3. Unroll 1 sheet of the pastry onto a large baking sheet lined with baking parchment. Arrange half of the sausage filling down the centre of the pastry, leaving a 5cm border, then arrange the whole peeled eggs in a row on top, lengthways. Top this with the remaining filling and shape with your hands to cover the eggs.

4. Crack the remaining egg into a bowl and beat gently. Brush some over the edges of the pastry. Unroll the other sheet of pastry and drape over the sausage filling and press down well to seal in the filling. Trim the pastry and crimp around the edges with a fork, or between your thumb and forefinger. Brush the top of the pie with the remaining egg and make a hole or several slashes in the top to release the steam. Chill for at least 10 minutes, then bake for 55 minutes-1 hour until golden brown.

5. Remove from the oven and set aside to rest for about 10-15 minutes before cutting into slices. Serve with the crunchy tomato gratin, the homemade salad cream and some dressed leaves.

To get ahead: The completed pie will keep for up to 2 days in the fridge.

Serves 12-16

Next month: Oaty Fish and Prawn Gratins

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