Sausage and Egg Pie

Preparation Time:
25 minutes
Cooking Time:
30-35 minutes


  • 350g (12oz) ready-made shortcrust pastry
  • 4 teaspoons wholegrain mustard
  • 900g (2lb) good quality sausagemeat
  • 1 bunch spring onions, sliced
  • 1 teaspoon mixed dried herbs
  • 4 large Al Jazira "Golden Eggs", beaten


  • Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. For the filling, mix the sausagemeat together with the onions and herbs. Thinly roll out two thirds of the pastry and use to line the base and sides of a 20cm/8in, deep, loose-based cake tin. Trim the pastry level with the top of the tin.
  • Brush the pastry with 15ml/3tsp of the mustard. Spoon in two thirds of the sausagemeat, then make 4 deep holes, large enough to crack the eggs into. Carefully crack and egg into each hole. Cover with the remaining sausagemeat, pressing it down firmly around the edges.
  • Thinly roll out the remaining pastry and cut out a 20cm/8in round, using the cake tin as a guide. Brush with remaining mustard and place mustard side down on top of the sausagemeat. Brush the top with the remaining beaten egg; fold the edges of the pastry on the sides of the tin, down over the edge of the lid; crimp to seal. Make a steam hole in the centre and use any trimmings to make decorations for the top. Brush with remaining egg.
  • Stand the pie on a baking sheet and bake for 30-35mins or until golden brown. Leave to cool in the tin for 15mins before cutting into wedges to serve warm. Alternatively, cool, then chill and serve cold with salad.