For Linda Duncan, this pie makes the perfect lunch or dinner option when served with a simple salad.
As with any sausage recipe, try to buy good-quality sausages from your local butcher.
The sausage mixture can also be used for making sausage rolls.
SERVES: 6
Preparation time: 15 minutes
Cooking time: 50-60 minutes
3 sheets frozen puff pastry, just thawed
800g beef sausages (about 9)
1 large onion, grated
½ cup (160g) relish or chutney
1 tsp curry powder
Lightly beaten egg or milk for brushing pastry (optional)
Method
Line the prepared dish with a layer of pastry, making sure it comes up the sides of the dish. You will need to use about 1.5 sheets of pastry, which you can press together with your fingers at the seam.
Squeeze the sausage meat out of their casings and place into a large bowl along with the onion, relish or chutney and curry powder. Mix with your hands until the ingredients are well combined.
Transfer the sausage mixture into the pastry-lined dish and spread out evenly.
Cut the remaining pastry into thin strips and make a lattice pattern on top of the pie. Brush pastry with a little beaten egg or milk if desired.
Bake for 50-60 minutes or until the pastry is golden brown and the centre is cooked through.
Serve warm, or cool to room temperature, cover, and place in the fridge until ready to serve. It will keep in the fridge for up to two days.
