I make sausage meat and egg pie. (my Mum used to make it)
-Use shotcrust pastry to line a deep oven safe plate or pie dish.
-mix a packet fo pork sausagemeant with a finely chopped onion and some mixed herbs and salt and pepper.
-squash the sausagemeat in a thinnish layer to cover the pastry, leaving a gap at the edges. (about 1cm thick) then use the rest of the sausagement to 'divide' the base into four quarters, so it makes a sort of cross shape a couple of centimetres high on the base of the pie, all the way to the edges of the sausagemeat.
- crack and egg into each gap in between the sausagemeat cross, so 4 eggs in total.
-cover with a pastry top and make a hole in the centre to let the steam out.
-bake at 180C for 45mins to an hour.
I hope that makes sense?! It sounds odd and my husband laughed when I first said I was going to make it, but it's his favourite now!
General chatter while we wait (and commentary on the "pull out method") (3 Viewers)