Sausage & Bacon Pie

1. 1

   Line a lightly greased, deep, 20cm quiche dish., using 1 1/2 sheets of pastry.

2. 2

   Skin sausages and cut them into 8mm thick slices.

3. 3

   Layer sausage, potato, onion and bacon into the pastry.

4. 4

   Beat egg and cream together and strain mixture into pie case, lifting ingredients several times.

5. 5

   with a fork to allow egg mixture to flow to the pastry base.

6. 6

   Lightly brush to edges of pie with water. Top with remaining shortcrust pastry and trim and crimp edges. Brush top of pie with beaten egg or millk. Cut a vent hole in the centre of pastry and decorate with remaining pastry.

7. 7

   Bake at 190C (375F) for about 45 minutes, until pie is golden brown.

8. 8

   Serve with green vegetables or salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.