Bacon, egg and sausage pie

Preperation time: 15 mins
Cooking time: 1 hour 5 mins
Serves: 8

Recipe Ingredients

680g frozen shortcrust pastry, thawed;
6 pork and apple sausages;
4 rashers smoked, streaky bacon;
3 hard boiled eggs, quartered;
50g mature cheddar, grated;
beaten egg, to glaze.

Recipe Method

Roll out half of the pastry and use it to line a 20cm pie dish. Line with greaseproof paper and fill with baking beans. Bake for 10 minutes at 220c/gas7. Remove the beans and paper and bake for another 5 minutes. Set aside to cool.

Grill the sausages for 15 minutes, turing occassionally. Cut into large chunks. Then grill the bacon for 5 minutes and cut into strips. Put the sausages and bacon into the pastry case along with the eggs. Sprinkle over the grated cheese.

Roll out the remaining pastry into a circle slightly larger than the dish. Brush the edges with a little beaten egg and then place over the pie. Press the edges together and trim off any excess with a knife. Brush with the beaten egg.

Make a small hole in the centre of the pie and bake for 15 minutes. After 15 minutes reduce the temperature to 180c/gas4 and cook for a further 15 minutes. Leave to cool and serve cold.