Sausage Double Crust Pie

Sausage Double Crust Pie

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Servings: 4
Calories: 773


  • 2 oz margarine
  • 6 oz celery trimmed and chopped
  • 2 oz onions skinned and chopped
  • 1 lb sausagemeat
  • 1 tbsp tomato puree
  • 1/2 tsp dried sage
  • salt and freshly ground pepper
  • 8 oz plain flour
  • 2 oz butter cut into small pieces
  • 2 oz lard cut into small pieces
  • 4 tbsp water
  • milk to glaze


  • Melt the margarine and gently fry the celery and onion until soft.
  • Add the sausagemeat to the pan together with the tomato puree, sage and seasonings. Work the ingredients together until well blended.
  • 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.
  • 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.
Calories: 773 kcal
Carbohydrates: 47 g
Protein: 24 g
Fat: 54g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 996 mg
Potassium: 530 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 1870 IU
Vitamin C: 9 mg
Calcium: 81 mg
Iron: 4 mg
Ingredients Pork, Pork Sausage
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