As it is National Pie week, we’re bringing you seven pie recipes – one for every day of the week. Today we have some traditional flavours, perfect for a mid week meal and ideal for serving alongside veg, chips or potatoes.
Ingredients:
8 sausages
170g sage and onion stuffing
1 handful of spinach
1 sheet of shortcrust pastry
4 tbsp tomato chilli chutney
1 egg
Grab your sausages from one of the region’s butchers here. You can also find locally produced chutney. Take a look at some of these producers.
Method
Start by preheating your oven to 180 degrees or gas mark 6.
If you’re using a stuffing mix, follow the instructions to prepare and then leave to cool. Otherwise, leave the stuffing to the side and cut open the sausages, removing the meat and placing in a mixing bowl. Add the stuffing, spinach and a pinch of salt and pepper to your taste. Use your hands to mix together.
Cut the pastry in half widthways and lay one side over a greased pie dish.
Place the sausage mix on top of the pastry and even out. Add the chutney to the top and spread to form a thin layer. Lay the other piece of pastry over the top and seal the edges, trim off any excess and then brush the top with a beaten egg. Pierce a small hole in the top and then bake until golden brown, for around 30 – 40 minutes.