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  • Sausage pie

Sausagemeat with onion, Cheddar cheese and tomato puree, wrapped in puff pastry, tastes scrummy hot or cold! Any leftovers will taste delicious cold for the packed lunches the next day.

291 people made this

IngredientsServes: 6

  • 368g puff pastry (shop bought will do)
  • 1 large onion, chopped
  • 225g (8oz) sausagemeat
  • 170g (6oz) Cheddar cheese, grated
  • 2 tablespoons tomato puree
  • 2 tablespoons fresh breadcrumbs
  • 1 egg, beaten
  • salt and pepper to taste
  • milk to glaze

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat the oven to 200 C / Gas 6. Line a 25 x 36cm baking tray with greaseproof paper.
  2. Roll out the puff pastry large enough to fit the baking tray, and place it on the prepared tray.
  3. Mix the onion, sausagemeat, cheese, tomato puree, breadcrumbs, the beaten egg and salt and pepper to season all in a bowl with your fingers.
  4. Lay the mixture in the centre of the pastry in a long sausage shape.
  5. Dampen the edges of the pastry with the milk and seal. Turnover the pastry so that the join is underneath. Make some diagonal cuts in the top of the pastry all the way along and then brush with milk to glaze.
  6. Bake the pie in the preheated oven for 35 to 40 minutes. Serve immediately with fresh vegetables.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (10)

Hubby and i thought that this was really nice,it takes time to prepare,but the outcome is worth it!I still have half left too,so will either have some of it tonight for supper or keep it for lunch tomorrow!-18 Jun 2012

This is a family favourite. I was a little suspicious as the sausage meat mix felt too wet however it comes out lovely.-12 Apr 2015

Surprisingly nice!When I saw the recipe, I kind of thought 'urgh' but I made it anyway as I have sausages out of the freezer (I used these instead of sausagemeat and squashed it inBut actually it really tastes very nice and flavoursome.-12 Feb 2013

This sausage picnic pie recipe is so tasty! Perfect to take along to any potluck meal or to whip up for mid-week dinner.

I was so happy with the results when I created this Sausage Picnic Pie. I had done lots of research online trying to find the perfect sausage tart or pie to take along to a picnic. It was hard to find any recipes so I created this one and it tastes delicious. It is affordable to make and a great way to sneak veggies in for the kids.

This recipe is made with puff pastry and a simple sausage filling. You can use your favourite flavoured sausages and remove the meat from the casing. Or you can buy the 500g packs of sausage meat which are usually less than $6.

In this recipe I have grated the onion and carrot so that they end up quite small, I hate crunching on a big piece of onion. Once you have added all of the ingredients to a large bowl I find the best way to mix it all together is to use your hands. I know it feels a bit yucky but it is the fastest way.

Once your filling is ready you spread it on top of the puff pastry. Line the baking tin with a generous amount of baking paper so that it is easy to pull the pie out once cooked.

I used a nifty little pastry lattice roller to create the pattern on top of the pie. I haven’t quite got the hang of it yet so I will do a bit more practice. Before baking I did a egg wash over the pastry so that it came out with a lovely golden colour.

The idea for this recipe came from my Mum who said that back in the 80’s they made a pie like this that had grated apple, rice and curry powder in the filling. It sounds pretty strange to me but a few of my followers on Instagram say that it is delicious.


Half-fill a saucepan with cold water and bring to the boil. Carefully add the quails’ eggs to the boiling water and boil for 2½ minutes. Drain the eggs through a sieve and rinse under running water until completely cold. Leave until the filling is made.

Squeeze the sausages out of their skins and into a large mixing bowl. Add the bacon pieces, pork mince, ginger and mace. Season with plenty of freshly ground black pepper. Mix with your hands until very well combined. Divide the mixture into two portions. Gently peel the shells from the eggs, taking care to keep the eggs as whole as possible. Put in a bowl and toss lightly with the flour until lightly coated. This will stop them being too slippery when they are put in the filling.

Preheat the oven to 200C/180C (fan)/Gas 6. Line a large, flat metal baking tray with baking parchment. If you don’t have a completely flat tray, turn your baking tray over.

For the pastry, put the flour and pepper in a food processor with the butter and 25g/1oz of the lard. Use the pulse setting to blend until the mixture resembles coarse breadcrumbs.

Put the remaining lard, four tablespoons cold water and salt in a small saucepan. Bring to a simmer, then add to the flour mixture with the motor running and blend until the dough comes together. Turn out onto a floured surface and knead lightly to make a smooth, pliable dough

Dust the baking parchment-lined tin with flour. Form the dough into rectangular block, and place on the baking tray. Dust a rolling pin with flour and roll out the pastry until it is around 6mm thick and makes a rectangle of 30 x 28cm/12 x 11in. You’ll need to turn the pastry a few times to roll it to the right size, working fairly quickly, before the pastry has a chance to stiffen.

Place half of the pork mixture lengthways down the middle of the pastry, leaving a 1.5cm/¾in boarder at each end. The pork should be roughly 25cm/10in long and 10cm/4in wide. Top with the floured eggs, standing on their ends and running next to each other all the way down the length of the pastry. Cover with the remaining pork mixture, making sure that all the eggs are completely enclosed, and press down lightly.

Brush one of the long pastry edges lightly with beaten egg and bring both sides to in the middle to encase the filling. (You may need to use the baking parchment to help you lift the pasty.) Press the all edges very firmly together to seal and trim the top neatly with a sharp set of kitchen scissors, leaving 1cm/½in or so for the crest. Crimp the top edge into a wiggly line on top of the pie.

Brush the pastry parcel evenly with beaten egg and bake for 15 minutes. Take out of the oven and brush with more beaten egg. The beaten egg will also help mend any cracks, if you have any. Return to the oven for a further 15 minutes or until the pie is golden-brown and the pastry and filling are completely cooked. Leave to cool.

Steps to Make It

Preheat the oven to 375 F/190 C/Gas 5).

Heat the oil in a non-stick frying pan over a medium heat. Add the bacon and sausage pieces and fry for 1 minute, turning occasionally until golden. Remove to a plate with a slotted spoon and set aside.

Soak the shallots in very hot water for 5 minutes, then peel and cut in half.

Add the shallots and carrots to the pan and fry, turning regularly until golden, about 2 to 3 minutes, then sprinkle over the sugar and cook, stirring, until lightly caramelized. Sprinkle over the flour and cook, stirring, for 1 minute more.

Add the wine and stir well, then add the thyme, Madeira and beef stock. Reduce the heat and simmer for 15 to 20 minutes.

Add the sliced mushrooms, return the bacon and sausages to the sauce, and simmer for 10 minutes more, until the sauce is thick. Transfer to an ovenproof casserole or gratin dish.

Meanwhile, make the topping. Peel the swede and parsnips, remove the woody core from the parsnips, then cut both vegetables into small chunks. Put in a pan of lightly salted water, bring to the boil, reduce the heat and cook for 25 to 30 minutes, or until the vegetables are very tender.

Remove from the heat, drain well, mash thoroughly with a potato masher or potato ricer, then return to the pan over a low heat to dry. Season well with salt and pepper to taste and set aside.

Melt the butter in a pan over a low heat and when it is hot, add the flour and cook gently for 1 minute, stirring continuously with a wooden spoon. Gradually add the milk and bring to the boil, stirring all the time. Cook for 2 to 3 minutes, stirring, until the mixture is smooth and thick.

Remove from the heat, add the mashed vegetables, then beat in the egg yolks.

Whisk the egg whites in a clean bowl until stiff but not dry, then fold lightly into the mixture.

Spread the soufflé mixture over the sausages and sprinkle with the cheese.

Transfer to the preheated oven and bake for 20 to 25 minutes, until the topping is risen and golden. Serve immediately.

Sausage and apple pies

Pies and sausages are great autumnal staples, so what better way to celebrate the season than make a pie with sausages in it. Karen shares a recipe for some cute sausage and apple pies. Good enough for a family mid-week meal or for any festive buffet table.

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Pies and sausages are just my favourite food, so what better way to celebrate autumn than make a pie with sausages in it, that way I get the best of both worlds, and a sausage pie seems to keep my family happy too. Plus, bangers are a thrifty way to add meat to the family weekly meal plan, and the kids love them too.

Although I am a pretty competent pastry maker, I hold my hands up to usually buying puff pastry – although, I do like to make my own for very special occasions and when I have time. So, the recipe I am sharing today is an easy one, as it uses ready-made shop bought puff pastry for ease and to save time. It also uses a pack of pork sausages as the base of the filling with some seasonal fruit, apples. As well as the apples, I like to add another seasonal ingredient, and that’s fresh sage for a lovely herbal flavour.

These little, quick and easy, 'frilly' sausage and apple pies are so easy and yet they look quite posh – so, they are good enough for a family mid-week meal or for any festive buffet table.

Although I used a muffin tray for the pies, I have also made these pies in a Yorkshire pudding tin, the one that has four indentations and is about two and a half times wider than the diameter of a muffin tin. That way, you get four (or sometimes five or six) larger pies.

However, if smaller pies are what you are after, than use the muffin tray size, which makes perfect size 'pie-lets' for a Bonfire Night party when served with baked spuds and hot soup. These little pies are also perfect for the freezer and can be frozen when unbaked or when baked just pop them in the oven from frozen if unbaked and reheat them for 5 minutes if already baked.

1. Preheat the oven to 200c

2. Soak the sultanas in boiling water for 20 minutes, then drain

3. Pan fry the sausage until golden on both sides and then set aside to cool

4. Cut 1 x 12cm circle and 1 x 14 cm circle from the pastry, then place the smaller circle onto a lined baking tray. Top with the sausage, then dot with the apple sauce and then cover in the other pastry circle. Press down to seal the edges and then scallop the edges.

5. Using a butter knife, decorate to top with swirls, then egg wash and bake for 20 to 25 minutes

6. Blitz the sultanas and HP brown sauce until smooth and serve alongside the pie


Italians are king when it comes to scraping together the scantest of ingredients and creating something incredibly delicious. That applies to stale food that many of us might just shove in the trash can, too, like the old bread used to make this classic salad. Chunks of said bread are tossed with juicy tomatoes and olive oil to magically create summer on a plate. Peasant food at its best.

Microsoft and partners may be compensated if you purchase something through recommended links in this article.

There are few better breakfasts than a towering stack of buttermilk pancakes. All you need to make them at home are pantry staples like plain flour, an egg, baking powder, baking soda and buttermilk (use normal milk and a generous squeeze of lemon juice if you can’t find buttermilk). Serve with a handful of blueberries or go savory with crispy bacon rashers.

Microsoft and partners may be compensated if you purchase something through recommended links in this article.

Raised Sausage Meat and Egg Pie

Roll out thawed pastry into a large oblong about the thickness of a penny.

Cut off a piece of pastry to fit top of loaf and reserve.

Use remainder to line base and sides of tin.

In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs.

Bind with beaten egg, reserving a little for glazing pastry.

Turn mixture into pastry-lined tin and press hard-boiled eggs down in the centre, covering them with sausagemeat.

Trim corners and seal edges. Roll out trimmings and cut decorative inchleaves inch.

Make a small hole in centre of pie to allow steam to escape.

Brush with reserved beaten egg, put pastry leaves in position, and brush these, too.

Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until pastry has set.

Then reduce heat to moderate (375F gas mark 4) and continue baking for a further 30 minutes.

Pheasant pie with sausagemeat


  • 2 pheasant breasts
  • 150g puff pastry
  • 6 chopped chestnuts
  • 1 sausage (skinned)
  • 2 tbsp mashed potato
  • 2 chopped spring onions
  • handful chopped parsley
  • salt and pepper
  • glug of brandy
  • thyme
  • 1 crushed garlic clove
  • 2 eggs
  • plain flour


  1. Heat the oven to 170 degrees
  2. Cut the pheasant breasts into evenly sized small cubes.
  3. Put the sausage, one egg and chopped chestnuts in a bowl, along with the chopped parsley, and mix together with the chopped spring onion and mashed potato.
  4. Fry the meat to seal in a pan with thyme and garlic, season with salt and pepper and add a glug of brandy.
  5. Set to one side to cool and then add to the sausage mix.
  6. Sprinkle flour on a clean surface, roll the pastry out and line a ladle, making sure that there is some overhang.
  7. Fill the ladle with the meat mix.
  8. Paint the edges with egg wash and then fold over
    to seal.
  9. Remove from the ladle by turning it over and place in the fridge on a plate for about 10 minutes for the pastry to harden off.
  10. Score the pie from the middle downwards all the way around.
  11. Paint with egg wash.
  12. Place in the oven and bake for 30 minutes at 170 degrees making sure the top doesn’t burn.
  13. Remove and eat either hot or cold.

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