4 servings
Ingredients :
1lb shortcrust pastry
1lb sausage meat
1 packet sage and onion stuffing
1 whole egg
Procedures :
1-Roll pastry out, then take the pie dish you will be using and cut two large circles around it, to make a bottom and a lid for your pie.
2-In a mixing bowl, add hot water to sage and onion stuffing, then add sausage meat and mix until ingredients are bound together.
3-Line bottom of pie dish with pastry, then add filling. Put lid on, using egg white to seal the edges, and brish with egg yolk for a golden brown top.
Note :
Once cooked, your pie can be deep frozen for up to three months, much longer than a raw pie. Make sure that you wrap it in foil before putting it in a freeze bag, to keep it fresh.
Great with mashed potatoes and gravy!
Ingredients :
1lb shortcrust pastry
1lb sausage meat
1 packet sage and onion stuffing
1 whole egg
Procedures :
1-Roll pastry out, then take the pie dish you will be using and cut two large circles around it, to make a bottom and a lid for your pie.
2-In a mixing bowl, add hot water to sage and onion stuffing, then add sausage meat and mix until ingredients are bound together.
3-Line bottom of pie dish with pastry, then add filling. Put lid on, using egg white to seal the edges, and brish with egg yolk for a golden brown top.
Note :
Once cooked, your pie can be deep frozen for up to three months, much longer than a raw pie. Make sure that you wrap it in foil before putting it in a freeze bag, to keep it fresh.
Great with mashed potatoes and gravy!
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