Farmers’ Pie

Farmers’ Pie

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Recipe by Nici Wickes for NZ Eggs Difficulty: Medium


Prep time


Cooking time



This 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.


  • 2 sheets 2 flaky pastry

  • 1 large 1 onion -sliced

  • 2 tbsp 2 cooking oil

  • 4 4 sausages (use good quality options)

  • small handful small parsley – chopped

  • 3 med 3 eggs

  • 1/2 tsp 1/2 sea salt and a decent grind of black pepper 

  • 1/2 cup 1/2 fresh breadcrumbs

  • 1 tbsp 1 milk

  • black and white sesame seeds (optional) 


  • 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.
  • Remove sausage casings, scrape the sausage meat out and cook with the diced onion for 10-15 minutes. Break sausage meat up with a fork as it cooks. Cool slightly.
  • In a bowl combine eggs, sausage/onion mix, parsley, salt and pepper. 
  • 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 prefer 


  • CREDITS: Recipe and styling Nici Wickes. Images: Todd Eyre
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