Sausage Double Crust Pie
Ingredients
- 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
Instructions
- 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