Lattice Sausage Pie Recipes

SAUSAGE PLAIT

Steps:

• Heat oven to 200C/180C fan/ gas 6. Grease a baking tray with oil using a pastry brush, then cover it with baking parchment. Put to one side. Remove the meat from the sausage skins by snipping off the ends, then squeezing the sausagemeat into a bowl (see step 1).
• Cut the pepper into small pieces with scissors. Break the egg into the cup, beat with a fork, and save 2 tbsp for glazing. Add the red pepper and remaining egg to the sausagemeat with the chilli flakes, if using, and purée. Mix well with a fork or clean hands (step 2).
• Sprinkle some flour on the work surface. Using a rolling pin, roll out the pastry into a rough square shape, about 30 x 30cm. Put the pastry on the lined baking tray (step 3).
• Now spoon the filling down the middle of the pastry in a sausage shape - leave a little gap at the top and bottom (about 3cm) (step 4).
• Cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side - we cut 12 strips each side. Brush the pastry all over with most of the saved egg (step 5).
• Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Now brush the top all over with the last of the egg. Bake for 35-40 mins or until golden. Serve hot or cold with baked beans or salad (step 6).

BACON LATTICE BREAKFAST PIE

Steps:

• Preheat the oven to 400 degrees F.
• Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
• Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
• Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.

LATTICE SAUSAGE PIE

Steps:

• Unroll one tube of crescent roll dough; press onto the bottom and up the sides of a greased 11x7-in. baking dish to form a crust. Seal seams and perforations. Sprinkle sausage over crust. , In a small skillet, saute onion in butter until tender; add the mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a large bowl, whisk the eggs, cream, parsley, salt, pepper and garlic powder; pour over all., Unroll remaining dough; seal seams and perforations. Cut into 1/2-in. lengthwise strips. Use strips to form a lattice crust on top. Sprinkle with paprika. , Bake at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Cover loosely with foil if top browns too quickly. Let stand for 10-15 minutes before cutting.

SAUSAGE PLAIT

Steps:

• For the puff pastry, combine the flours and salt in a bowl. Mix in enough cold water to form a reasonably tight but still kneadable dough (about 75-100ml/2½-3½fl oz).
• Turn out on to a lightly floured surface and knead for 5-10 minutes, or until smooth.
• Form into a rough rectangle, wrap in cling film and place in the fridge for at least seven hours.
• Meanwhile, use a rolling pin to flatten the butter into a rectangle, 20cm/8in long and just slightly less than 12cm/4½in wide. Wrap this in cling film and return to the fridge.
• On a floured surface, roll out the chilled dough to a rectangle, 12x30cm/4½x12in.
• Place the chilled butter on the dough so that it covers the bottom two-thirds. Make sure it's positioned neatly and comes almost to the edges of the dough.
• Lift the exposed dough at the top and fold down over half of the butter. Fold the butter-covered bottom half of dough over the top.
• You will now have a sandwich of two layers of butter and three of dough.
• Seal the edges by pinching together. Place in a plastic food bag and chill in the fridge for an hour.
• Remove the dough from the bag and with the short end towards you, fold the top quarter down and the bottom quarter up so that they meet in the middle, then fold the dough in half along the centre line. Chill for an hour.
• Remove the dough and with the short end towards you, fold down one-third of the dough and fold the bottom third up. Chill for an hour.
• Remove the dough and repeat the last process. The dough is now ready to use. Wrap in cling film and chill in the fridge while you make the filling.
• Heat your oven to 200C/400F/Gas 6 and line a large, lipped baking tray with baking parchment (some butter may leak out of the pastry).
• Put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse.
• Put the mushroom mixture into a dry frying pan on a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool.
• Meanwhile, heat the oil and butter in a large frying pan over a medium-low heat. Add the onions with the sugar and cook slowly until they are very soft and sweet. This will take at least 20 minutes.
• Once caramelised, stir in the sherry vinegar.
• Roll out the pastry into a rectangle, about 26x30cm/10½x12in, and place on the prepared baking tray. Spread the mushroom paste down the central third of the pastry, leaving a 5cm/2in gap at the top and bottom.
• Mix the sausagemeat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it.
• Cut 2cm/¾in strips all the way down the pastry on each side of the filling. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame seeds.
• Bake for 30 minutes or until the pastry is golden-brown. Leave to settle for 10 minutes or so, then serve hot or cold. This is delicious with a dollop of apple sauce on the side.

SAUSAGE & MASH PIE

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
• Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
• Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
• Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish.
• Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
• Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
• Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
• Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.

SAUSAGE PICNIC PIE

Steps:

• Preheat oven to 180°C fan bake.
• Mix all of the filling ingredients together with your hands.
• Line a tin with baking paper then puff pastry.
• Fill with the mixture then cover the top with a criss cross of pastry and pinch at the edges.
• Use a pastry brush to glaze the top with whisked egg or milk.
• Bake for 50-60 minutes until golden and cooked through.
• Serve hot with a salad for dinner or serve it at a picnic warm or cold.