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Dualit Product Recipe:

Sausage & Egg Pie

Serves 4-6 Prep Time 5 mins Cooking Time 45 mins

This is a bake teenagers will love, especially after an afternoon on the sports field. Use a shallow baking tin for best results. To make it prettier, lay a sprig of flat leaf parsley over each egg before serving.

3 good quality herby sausages
2 tbsp vegetable oil
1 packet shortcrust pastry, about 325g (11½ oz)
6 eggs
flour for dusting the worktop
salt and pepper
flat leaf parsley for garnish
You will need a 23cm (9 inch) circular shallow tart tin with a removable base, lined with a silicone mat or baking parchment
circle. Also, a saucepan lid large enough to cover the tin.

First cook the sausages

Reset the oven temperature to 200°C, set to Convection, rack position C.

 Put the baking sheet in the oven to heat. Roll out the pastry and line the tart tin with it. Prick the base, place on the heated baking sheet and bake until cooked all the way through and golden brown - about 25 minutes or so - to make a shell for the tart. Remove from oven.

Cut the sausages in half lengthways and arrange in thetart shell, with the tips touching in the middle like the spokes of a

Break the eggs, one at a time, drop between each sausage, and season with salt and pepper.

Place the lid on top, put on the baking sheet and bake for 10 minutes or so, until the eggs are just set.

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