Sausagemeat pies with flaky pastry
- June 2015
- Serves 8 (makes 4 pies)
- Hands-on time 40 min, oven time 55 min, plus chilling
Move over sausage rolls, we’re taking these sausage pies on our next picnic. Plus, Eric Lanlard reveals his secrets for achieving a perfectly flaky pastry.
Or for something a little speedier, try our filo-wrapped sausage roll pie.
- 46.4g (24.4g saturated)
- 35.3g (3.7g sugars)
Eric’s golden rules:
Use light, quick movements when working the pastry, so it doesn’t get too warm, and work in as cool an environment as possible (don’t turn the oven on until the pastry is in the fridge in step 7).
If the butter in the pastry becomes sticky when you’re working it, chill for 30-60 minutes, then continue.
Buy a good quality unsalted butter with lots of flavour.
Brush the seams of the pastry with beaten egg to help seal the pies and stop the filling oozing out in the oven.
Make the pastry in advance and keep it covered in the fridge for up to 1 day.
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