175 g (6 oz) butter or margarine
350 g (12 oz) plain flour
50 - 75 ml (2 - 3 fl oz) cold water
beaten egg, to glaze
350 g (12 oz) plain flour
50 - 75 ml (2 - 3 fl oz) cold water
beaten egg, to glaze
Filling:
350 g (12 oz) cocktail sausages
1 tbsp vegetable oil
25 g (1 oz) butter
2 onions, chopped
225 g (8 oz) bacon rashers, chopped
1 stick celery, finely chopped
25 g (1 oz) plain flour
250 ml (8 fl oz) milk
75 g (3 oz) Cheddar cheese, grated
salt and pepper
2 tbsp chopped parsley
1 tbsp vegetable oil
25 g (1 oz) butter
2 onions, chopped
225 g (8 oz) bacon rashers, chopped
1 stick celery, finely chopped
25 g (1 oz) plain flour
250 ml (8 fl oz) milk
75 g (3 oz) Cheddar cheese, grated
salt and pepper
2 tbsp chopped parsley
method
1. Rub fat and flour together until mixture resembles fine breadcrumbs. Add sufficient cold water to form a firm dough. Cover and chill for 30 mins.
2. Meanwhile, heat oil and fry sausages for 10 mins. Remove from pan and cool.
3. Melt butter in pan, add onions, bacon and celery and saute for 5 - 6 mins. Stir in flour and cook for 1 min. Remove from heat and gradually add milk. Return to heat and stir until sauce thickens and boils. Add cheese, sausages, parsley and seasoning, cover and leave to cool.
4. Preheat oven 200°C/400°F/gas 6. Grease a 24cm (9 1/2 in) flan tin. Roll out half pastry and line tin.
5. Add filling. Roll out remaining pastry and cover pie. Decorate with pastry trimmings and make 3 vent holes in top.
6. Brush with beaten egg and bake for 30 - 35 mins, until golden.
If you like the flavour of garlic, add a crushed clove when you saute the bacon and vegetables.
2. Meanwhile, heat oil and fry sausages for 10 mins. Remove from pan and cool.
3. Melt butter in pan, add onions, bacon and celery and saute for 5 - 6 mins. Stir in flour and cook for 1 min. Remove from heat and gradually add milk. Return to heat and stir until sauce thickens and boils. Add cheese, sausages, parsley and seasoning, cover and leave to cool.
4. Preheat oven 200°C/400°F/gas 6. Grease a 24cm (9 1/2 in) flan tin. Roll out half pastry and line tin.
5. Add filling. Roll out remaining pastry and cover pie. Decorate with pastry trimmings and make 3 vent holes in top.
6. Brush with beaten egg and bake for 30 - 35 mins, until golden.
If you like the flavour of garlic, add a crushed clove when you saute the bacon and vegetables.
serving amount
serves 6
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