Sausage and egg pies make wholesome breakfast offerings, and are great for a tea-time or supper snack. You can also pack it up for lunch or picnics. Make it lighter with chicken or pork sausages, or even turkey ham.
- 450 g thick beef sausages
- 5 (sheets) puff pastry, partially thawed
- 1/4 cup thinly sliced shallots
- 1 tbsp fresh continental parsley, finely chopped
- 13 x 59 g eggs
- 1 teaspoon sesame or poppy seeds
Pies can be eaten warm or chilled. When chilled they are great for picnics or packed lunches. We used basil and sun-dried tomato flavoured beef sausages in this recipe.
Grill, pan-fry or barbecue sausages until browned all over and cooked through. Drain sausages on kitchen paper, cool slightly then cut into 1 cm thick slices.
Lightly grease 2 x 6-hole (140ml individual capacity) Texan muffin pans. Using an 11cm round cutter, cut 12 rounds from 3 of the pastry sheets. Press pastry rounds into greased cavities in muffin pans. Divide the sliced sausages, shallots and parsley between the 12 pastry cases, then carefully crack an egg into each one and season with pepper.
Using an 8.5cm round cutter, cut 12 rounds from remaining pastry sheets. Place rounds over sausage and egg filling and pressing at edges to seal. Beat remaining egg with a fork. Brush pie tops lightly with beaten egg then sprinkle with seeds. Bake in a 220°C (200°C fan-forced). preheated oven for 20-25 minutes until pastry is golden. Allow pies to stand in pans for a few minutes before removing.
Serve warm with your choice of sauce.