Sausage pie houseSausage pie house

 

45 Min Prep    /    90 Min Cook    /    8 Serving

Ingredients : 

450g (3 cups) plain flour

200g butter, chilled, chopped

125ml (1/2 cup) iced water

1 egg, lightly whisked, to brush

Filling

75g (1/2 cup) dried cranberries

60ml (1/4 cup) apple juice

1 tbs olive oil

4 rashers streaky bacon, chopped

1 small brown onion, finely chopped

500g pork sausages

500g pork mince

50g (1 cup) panko breadcrumbs

60g (1/2 cup) pistachio kernels, roughly chopped

2 tsp chopped fresh thyme leaves

Method Steps : 

Place the flour and butter in a food processor. Using the pulse button, process in short bursts until the mixture resembles fine crumbs. Add water and process in short bursts until the pastry starts to clump together. Don’t over process or the pastry will be tough.

Tip out onto a workbench and gather the pastry together. Divide into 2/3 and 1/3 portions. Press the smaller portion out to a rectangle about 2cm thick and enclose in plastic wrap. Roll the larger portion out to a rectangle about 33cm x 26cm.

Grease a 7-cup capacity, 20cm x 10cm (base) loaf pan. Ease the larger piece of pastry into the pan. Don’t trim overhanging pastry, but trim and press out where the pastry overlaps in the corners, so it is an even thickness all around. Refrigerate loaf pan and small portion of pastry for 1 hour. Remove from the fridge about 15 minutes before assembling pie to soften slightly.

Preheat the oven to 180°C/160°C fan forced. Combine the cranberries and apple juice in a small bowl and set aside to soak for about 20 minutes. Heat the oil in a medium frying pan over medium heat. Cook the bacon and onion, stirring, for 5 minutes or until soft and just lightly browned. Transfer to a large bowl and cool for 10 minutes.

Split the sausage skins and squeeze the meat into the bowl. Add the pork mince, breadcrumbs, pistachios and thyme. Drain the cranberries, discarding the juice. Add cranberries to the bowl and season. Mix with your hands until evenly combined.

Transfer mixture to the loaf pan, piling it up so there is a peaked ridge along the top (the base of the peak will be about 2cm from the top of the pan). Fold the overhanging pastry on all sides over the filling (it won’t meet in the middle on the top).

Roll out the small portion of pastry to about 28cm x 16cm. Cut crossways into 2.5cm-wide strips (you’ll need about 11), and trim ends so they are straight (about 14cm long). Lay across the top of the filling, overlapping slightly. Press gently to join and reshape the peaked top. Make a hole at one of the ends, to let steam escape. Brush pastry with egg. Bake for 1½ hours or until pastry is golden brown and filling is cooked through. Cool in the pan for 45 minutes or until just warm. Gently turn out of pan into your hand, then place onto a serving board. Cut into slices and serve.

Recette de cuisine