It was definately a beach day today. It was forecast and for once they got it right. So last night I made a few Sausage and Bacon Pies to take to the beach today.
These pies need to be made the night before because they need time to chill. The dont travel well when warm.
I made the pies with ready made puff pastry – which was an error on my behalf because I picked up Puff when I wanted shortcrust. The following ingredients will make twelve pies so you will need two packs of pastry or halve the filling mixture.
Preheat the oven to 200C. Grease and line 12 muffin tins
Make the filling by combining:-
400g sausages released from their skins
100g pancetta cubes or bacon lardons
4 tomatoes – chopped
10 sage leaves finely chopped
1 tbsp wholegrain mustard
Freshly ground Black Pepper
Assemble the pies by cutting large rounds of pastry to line the muffin tins, add filling and then carefully apply a lid and roll over the edges
Brush with beaten egg and bake for 40 minutes.