Supper Baking Lunch

Alex Hollywood’s Sausage and Mustard Pie

We love this hearty, comforting sausage pie recipe. It features some classic British flavours, including mellow sage and punchy English mustard, and tastes delicious with a dollop of horseradish mash

25 minutes prep, 30-40 minutes cook

Serves 6-8

Ingredients

Oil, for frying and greasing

2 large onions, chopped

1 large garlic clove, crushed

800g good-quality pork sausages (or buy sausage meat if your butcher is good)

4 sage leaves, chopped

1 tbsp freshly chopped parsley

2 tsp English mustard powder or paste

2 eggs, beaten

Flour, for dusting

Salt and freshly ground black pepper

For the pastry

300g plain flour

150g salted butter, cubed

1 egg yolk

Pinch of salt

2–3 tbsp water

Method

First make the pastry. Put the flour and butter into a bowl and rub together with your fingers until the mixture looks like fine breadcrumbs. Stir in the egg yolk and salt, then use a knife to gradually mix in the water until a dough forms. Bring it together with your hands, then wrap in cling film and chill.

Preheat the oven to 190ºC. Grease a shallow medium pie dish.

Heat a little oil in a frying pan. When hot, fry the onions and garlic until golden. Set aside.

Strip off the sausage skins and put the meat into a bowl. Add the onion mixture, the sage, parsley and mustard and mix together with a wooden spoon. Season well, then stir in half the beaten egg.

Lightly dust a work surface with flour and roll out the pastry to the thickness of a 50 pence coin. Use to line the prepared dish. Trim the edges and fill the pastry case with the sausage and onion mixture. Brush the rim of the pie dish with the second beaten egg.

Reroll the pastry trimmings to form a lid, place over the whole pie and trim off any excess. Using finger and thumb, pinch the pastry edges closed all the way around, like a pasty. Cut a little hole in the centre, then reroll the trimmings and cut out leaf shapes to decorate the top.

Brush the surface of the pie with the remaining beaten egg and bake for 30–40 minutes, until golden outside and bubbling inside. Serve with large dollops of Horseradish mash and a glass of cider.