Sausage and egg pie
•By CEL!A TIMMS) |
Pies, both sweet and’ savoury, are obvious picnic | fare and the selection ofj these is almost limitless but I perhaps a suggestion would be welcomed. Sausage and Egg Pie is economical and appetising and the ingredients given here will make enough for an 8 inch pie.
You will need:— About Jib shortcrust pastry. 3 teaspoons gelatine ( 1 pint good stock lib pork or beef' sausages 2 hard boiled eggs 1 small onion Salt and pepper
Method: Line pie plate with pastry and prick base; with fork. Place sausages, in cold water to cover and: bring to boil; simmer fori about 5 minutes then skin J Place alternative layers off halved sausages and sliced egg sprinkled with chopped; onion, sprinkle each layer! lightly with salt and pepper and finish with a layer of sausages. Dissolve gelatine in hot stock and pour this over the contents of dish. Wet the edges of pastry and cover with pastry top pinching edges together and fluting. Brush with milk and bake at 350 deg. F for 30-40 minutes until pastry is crisp and browned.
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Bibliographic details
Press, Volume CXIV, Issue 33434, 16 January 1974, Page 6
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186Sausage and egg pie Press, Volume CXIV, Issue 33434, 16 January 1974, Page 6
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