Everyone in our family likes pies and sausages so I thought, why not put them together? In a proper, family favourite recipe that includes baked beans? My eldest wasn’t sure about it when I was putting it together but his plate was empty at the end. And he had seconds!
To feed 4-6, you will need:
- 1 roll of shortcrust pastry
- 1 roll of puff pastry, ensure both pastries are taken out the fridge an hour before use
- 24 chipolata sausages, approx. 750g, all cut in half
- 1 large red onion
- 1 can of baked beans
- Pork stock cube (or beef if you don’t have pork)
- Pinch of dried thyme
- Freshly ground pepper
- 1 beaten egg for sealing and glazing the pastry
Pre-heat the oven to 170 degrees. Line a large pie dish with oil. Unroll the shortcrust pastry and roll it slightly larger with a rolling pin so it will line the pie dish with some extra on the edge to spare. Line the dish with this sheet.
Slice the onion into thin strips. Add this to a large, deep frying pan with some oil and gently fry until turning brown. Add the sausages and fry on a medium to high heat for 3-4 minutes, turning regularly. Put all of this in a bowl and set to one side.
In the same frying pan, pour the tin of beans, the thyme, pepper and crumbled stock cube. Bring to a gentle simmer, stirring regularly. Simmer for around 6 minutes. Pour in the sausages and onions, mixing so everything is well combined.
Pour the filling into the pastry dish, mix again if you need to evenly distribute everything. Them flatten down with the back of the spoon.
Brush egg around all the sides of the pastry. Unroll the puff pastry and carefully place across the top of the pie. Use a fork around all the edges to seal the two pastry sheets. Lightly score the lid in a criss-cross pattern and brush the whole thing with egg.
Place in the oven for 50 minutes until golden brown. Serve with my whipped mash and your favourite veg.