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Lunch | Meat

Sausage and bacon pie

Protect your DNA, eyesight, immune system and skin with this British quiche

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Sausage and bacon pie recipe
Serves:
4
Preparation:
15 Mins
Cooking:
70 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Gluten, Sulphur dioxide, Celery
Check Your Own Recipe

What are the health benefits of Sausage and bacon pie?

Protect your DNA, eyesight, immune system and skin with this British quiche

 

Ingredients

Method

Ingredients

225g back bacon rashers, chopped nutritional information
225g back bacon rashers, chopped
200g butter nutritional information
200g butter
50g/1 stick celery, finely chopped nutritional information
50g/1 stick celery, finely chopped
75g cheddar cheese, grated nutritional information
75g cheddar cheese, grated
50g/beaten egg, to glaze nutritional information
50g/beaten egg, to glaze
250ml milk nutritional information
250ml milk
12g/2 tbsp chopped parsley nutritional information
12g/2 tbsp chopped parsley
350g pork sausages nutritional information
350g pork sausages
15ml/1 tbsp rapeseed oil nutritional information
15ml/1 tbsp rapeseed oil
Salt and pepper to taste nutritional information
Salt and pepper to taste
50-75ml cold water nutritional information
50-75ml cold water
375g plain flour nutritional information
375g plain flour
200g/2 medium red onions, chopped nutritional information
200g/2 medium red onions, chopped
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Rub 175g of the butter and 350g of the plain flour together until mixture resembles fine breadcrumbs.
2) Add sufficient cold water to form a firm dough. Cover and chill for 30 minutes.
3) Meanwhile, heat oil and fry sausages for 10 minutes. Remove from pan, remove skins, chop and leave to cool.
4) Melt the remaining 25g of butter in pan, add onions, bacon and celery and sauté for 5-6 minutes.
5) Stir in remaining 25g of flour and cook for 1 minute.
6) Remove from heat and gradually add milk.
7) Return to heat and stir until sauce thickens and boils.
8) Add cheese, sausages, parsley and seasoning. Stir well, cover and leave to cool. 
9) Preheat oven to 200°C, Gas 6.
10) Grease a 24cm flan tin. Roll out half of the pastry and line tin.
11) Spread the filling evenly over the pastry base.
12) Roll out remaining pastry and cover pie.
13) Decorate with pastry trimmings and make 3 vent holes in top.
14) Brush with beaten egg and bake for 30-35 minutes, until golden.

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