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Prep time:

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Serves: 8

By paisleyleaf



  • 450g sausage meat

  • 1 eggs beaten (to glaze)

  • 175g vegetable lard

  • 85g packet sage and onion stuffing mix

  • 350g plain flour

  • 1 tbsp French mustard


  1. Sift the flour and a pinch of salt into a mixing bowl, rub in the veg lard until the mixture resembles fine breadcrumbs. Stir in sufficient cold water to make a fairly stiff dough. Rest the pastry, well wrapped, for 15 mins in a cool place.
  2. Heat oven to 190'C / 375'F / Gas Mark 5
  3. Make up the stuffing according to packet instructions and leave to cool. Using 2/3 (two thirds) of the pastry line the base and sides of a 19cm / 7 1/2” sandwich tin. Spread mustard over the pastry.
  4. Blend the stuffing and the sausage meat together then mould the sausage meat mixture into a round about the size of the tin and place in position.
  5. Roll out the remaining pastry and cover the pie completely, sealing the edges well. Trim off the excess pastry then use the trimmings to decorate the pie. Brush with the egg glaze and bake for 45 minutes until golden brown and cooked.
  6. Leave to cool in the tin for 10 mins, then transfer to a wire tray to cool completely.

Handy Hint

Jus-Rol pastry works well

Additional Information

  • Main Course

  • Autumn

  • Winter

  • Meat

  • Kids can help

  • Make Ahead

  • sausage

  • pastry

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Your comments

  • paisleyleaf 30/07/09 22:54

    Perfect for picnics