Farmers’ Pie
Difficulty: Medium
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesThis recipe makes for a hearty snack or a filling meal at night, or during the day. A super tasty Sausage and Egg Pie. Also a great picnic option served cold.
Ingredients
2 sheets flaky pastry
1 large onion -sliced
2 tbsp cooking oil
4 sausages (use good quality options)
small handful parsley – chopped
3 med eggs
1/2 tsp sea salt and a decent grind of black pepperÂ
1/2 cup fresh breadcrumbs
1 tbsp milk
black and white sesame seeds (optional)Â
Directions
- Preheat oven to 190 C and place an oven tray in to heat. Line a pie dish/tin (approx. 22 x 22cm) with pastry. Chill pie dish for 10-15 minutes while you make the filling.
- Heat a frying pan and add the oil. Remove the sausage casings, scrape the sausage meat out and cook with the diced onion for 10-15 minutes. Break the sausage meat up with a fork as it cooks.
- In a bowl combine eggs, sausage/onion mix, parsley, salt and pepper.Â
- Sprinkle breadcrumbs into the chilled pastry base then pour in the egg/sausage mixture. Cover with pastry and fold the edges together, pressing firmly to seal. Make a few cuts in the lid to allow the steam to escape. Brush the top with a mix of milk and a little beaten egg from the bowl. Sprinkle over sesame seeds if using.
- Place pie on the pre-heated oven tray and bake for 35 – 40 minutes or until golden.
- Slice into thick pieces and eat hot out of the oven, or cold.
- TIPS:
- Add up to one cup of leftover roast vegies or frozen mixed vegetables.
- Use a decent handful of chives in place of onions if you preferÂ
Notes
- CREDITS: Recipe and styling Nici Wickes. Images: Todd Eyre