Sausage Layer Pie

Peel, core and slice cooking apples to layer in the sausage meat pie.


  • 1 quantity shortcrust pastry
  • beaten egg to glaze


  • 350 g sausage meat
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 100 g fresh breadcrumbs
  • salt and pepper
  • 75 g stuffed green olives
  • 3 peperoni sausages

Cooking Process

  1. Make the shortcrust pastry. Roll out 2/3 of the pastry to line a 450 g /1 lb loaf tin.
  2. Combine the sausage meat , onion, garlic, breadcrumbs and seasoning.
  3. Spoon a little into the base of the tin, smooth over and top with a layer of olives and peperoni sausage.
  4. Repeat all the layers until the ingredients are used up, finishing with the sausage meat mixture.
  5. Roll out the remaining pastry to form a lid . Dampen the edge of the pastry with water and cover the pie with the pastry lid.
  6. Trim and seal the edges and make a small hole in the centre to allow any steam to escape.
  7. Use any pastry trimmings to make leaves to decorate the top of the pie .
  8. Glaze with beaten egg and cook in a moderately hot oven for about 1 hour .
  9. Serve hot or cold with a salad.

Sausage Layer Pie

Bon Apetite!


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Sausage Layer Pie