50 g (2 oz) margarine
175 g (6 oz) celery, trimmed and chopped
50 g (2 oz) onions, skinned and chopped
450 g (1 lb) sausagemeat
15 ml (1 tbsp) tomato puree
2.5 ml (1/2 tsp) dried sage
salt and freshly ground pepper
225 g (8 oz) plain flour
50 g (2 oz) butter, cut into small pieces
50 g (2 oz) lard, cut into small pieces
45 - 60 ml (3 4 tbsp) water
milk, to glaze
175 g (6 oz) celery, trimmed and chopped
50 g (2 oz) onions, skinned and chopped
450 g (1 lb) sausagemeat
15 ml (1 tbsp) tomato puree
2.5 ml (1/2 tsp) dried sage
salt and freshly ground pepper
225 g (8 oz) plain flour
50 g (2 oz) butter, cut into small pieces
50 g (2 oz) lard, cut into small pieces
45 - 60 ml (3 4 tbsp) water
milk, to glaze
method
1. Melt the margarine and gently fry the celery and onion until soft.
2. Add the sausagemeat to the pan together with the tomato puree, sage and seasonings. Work the ingredients together until well blended.
3. Make the shortcrust pastry: sift the flour and a pinch of salt into a bowl. Rub in the fat and mix to a firm dough with the water. Roll out on a lightly floured surface and use half to line a deep 22 cm (8 1/2 inch) pie plate.
4. Press in the sausage filling then cover the pie with the remaining pastry, sealing the edges well. Decorate with pastry trimmings and glaze with milk. Bake at 190°C (375°F) mark 5 for about 40 minutes.
2. Add the sausagemeat to the pan together with the tomato puree, sage and seasonings. Work the ingredients together until well blended.
3. Make the shortcrust pastry: sift the flour and a pinch of salt into a bowl. Rub in the fat and mix to a firm dough with the water. Roll out on a lightly floured surface and use half to line a deep 22 cm (8 1/2 inch) pie plate.
4. Press in the sausage filling then cover the pie with the remaining pastry, sealing the edges well. Decorate with pastry trimmings and glaze with milk. Bake at 190°C (375°F) mark 5 for about 40 minutes.
serving amount
serves 4
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