Food For Thought Sausage And Egg Pie

Press, Volume CIV, Issue 30677, 17 February 1965, Page 2

Food For Thought Sausage And Egg Pie

IBy

ALAN TREMAIN)

Sausage and Egg Pie can be eaten hot or cold.

It make* a sustaining addition to a picnic hamper or it is just the thing for a week-end lunch. It is a good idea to bring the sausages to the boil, then brown them in but ter slightly, before putting them in to the pie. You Will Need: Enough flaky pastry to line and cover a nine-inch pie plate. lib sausages 4 eggs 1 tablespoon parsley 1 tablespoon finely cut onion

Rind of one lemon Salt and pepper to taste.

Method: Roll out enough pastry to line the pie plate. Cook the sausages and then slice about half-inch thick. Arrange them in the pie shell. Hard boil the eggs and slice them, laying the slices on top of the sausages. Sprinkle over the parsley, onion and lemon rind. Season with salt and pepper. Cover the pie with the remaining pastry, damp and seal the edges, brush the top with a little beaten egg or milk. Put in a hot oven at 400 degrees. Turn down to 350 and cook for 40 minutes or until brown. Serve hot or cold.