Natalie's Double Crust Sausage Pie

dinner, meat, tomake


1 1/2 cups flour

250 grams cold butter

5-6 tbsp cold water

2 onions, chopped

1 apple chopped

2 tsp curry powder

1 tsp garlic salt

about 800 grams sausage meat

4 firm tomatoes, sliced

2 tbsp chopped parsley

1 tsp fresh thyme or sage

3 eggs, lightly beaten


Make short pastry (or buy). Roll 2/3 to form a 30 cm circle. Ease into 20 cm cake tin, with bottom lined with paper.

Chop onions and apple finely in food processor (or grate). Add curry, seasoned salt and sausage meat, and mix well. Put half tomatoes, herbs, egg in the uncooked crust. Cover with half the sausage mixture. Repeat these layers, reserving a little egg. Trim crust 1 cm beyond filling. Brush with water. Roll out remaining pastry. Lift pastry over rolling pin to avoid stretching it, and lay on pie. Press it against the dampened bottom crust. Trim upper crust 2 cm beyond edge of filling. Fold outer cm of top crust around rim of bottom crust, pressing evenly and firmly. Cut 1 or 2 holes in centre of crust. Flute edge. Brush with reserved egg. Bake at 220 degrees C for 20 minutes or until brown, then at 180 degrees C for 30 minutes. Cool for at least 30 minutes before serving.