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September 13, 2017
F OOD
Sausage and Egg Picnic Pie
A simple and easy to eat main picnic course.
Ingredients:
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800g of sausage
1/2 tsp cayenne pepper
4 sage leaves, finely chopped
500g of puff pastry
1 egg, beaten
salt to taste
black pepper
8 pheasant eggs, or small hen’s eggs
1 handful of parsley, small, finely chopped
1/2 tsp thyme leaves, finely chopped
Directions:
1. Preheat the oven to 200°C/gas mark 6.
2. Bring a pan of water to a boil and boil the eggs for 4 minutes (6 if
using hens’ eggs). Plunge directly into cold water and leave.
3. Skin the sausages and mix with the herbs and a good pinch of
cayenne. Season with salt and pepper. Peel the eggs carefully.
4. Divide the pastry in half and roll half of it into a rectangle that fits
in a baking tray. Flour the baking tray and lay the pastry on top. Add
a layer of sausage meat, leaving a little space around the outside. Put
the eggs down the middle, making a little groove with your thumb
as you go for added stability.
5. Now gingerly build the remaining sausage meat around the eggs.
6. Roll out the other half of the pastry. Brush the edges of the first
sheet with beaten egg and lay the other sheet of pastry over the top,
pressing to stick and crimping to pimp. Now brush all over with egg
and make a few slits in the top. Chill.
7. Bake for 25-30 minutes, rest for a few minutes and serve, or leave
to cool for a picnic.