Lincolnshire Sausage, Sage & Onion Pies

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Today’s recipe for Lincolnshire Sausage, Sage & Onion Pies is a cheat’s recipe. and only uses 4 ingredients

Using Store Cupboard Ingredients

Today’s recipe for Lincolnshire Sausage, Sage & Onion Pies is a cheat’s recipe. and only uses 4 ingredients.

Made with ready-rolled puff pastry, butcher’s sausages, a packet of stuffing mixture and an egg, these pies taste fabulous.

Lincolnshire Sausage, Sage & Onion Pies are certainly not “haute cuisine”, but they make a fabulous family meal.

I used local butcher’s Lincolnshire sausages, with a minimum meat content of 85%, and they were also gluten free.

So, you can make these gluten free, as Jus-Rol and Paxo stuffing both offer gluten free pastry and stuffing mix.

The idea for this recipe came from me wanting to empty the fridge, pantry and small freezer before going away.

I had two packs of puff pastry in the freezer, left over from Christmas, and a pack of sausages in the fridge.

There was an egg lingering in the egg basket, and a small packet of Paxo stuffing, again left over from Christmas.

I made 6 generous pies with all of the ingredients, two to enjoy now and four to take to my daughter’s house.

We enjoyed ours simply served with mashed potatoes and a tin of marrowfat peas, again, another store-cupboard favourite.

I hope you enjoy this unashamedly simple recipe as much as we do. These pies would also be perfect picnic fodder too.

PLEASE do let me know in the comments below, Karen

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Culinary Notes

Remove from oven. Allow to cool in the tins, before gently removing them to a cooling rack. Alternatively, leave them in the tins for easy transportation for picnics.
If serving as part of a hot meal, carefully remove the pies from the tinfoil cases and serve with mashed potatoes and peas.
You can make these gluten free, as many butchers offer gluten free sausages, and Jus-Rol and Paxo stuffing both offer gluten free pastry and stuffing mix.
If you have any pie filling left, bake it to make a sausagemeat stuffing, for a roast chicken dinner.

Recipe for Lincolnshire Sausage, Sage & Onion Pies

Lincolnshire Sausage, Sage & Onion Pies

Yield:
6

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

Today’s recipe for Lincolnshire Sausage, Sage & Onion Pies is a cheat’s recipe. and only uses 4 ingredients.

Made with ready-rolled puff pastry, butcher’s sausages, a packet of stuffing mixture and an egg, these pies taste fabulous.

Lincolnshire Sausage, Sage & Onion Pies are certainly not “haute cuisine”, but they make a fabulous family meal.

I used local butcher’s Lincolnshire sausages, with a minimum meat content of 85%, and they were also gluten free.

So, you can make these gluten free, as Jus-Rol and Paxo stuffing both offer gluten free pastry and stuffing mix.

The idea for this recipe came from me wanting to empty the fridge, pantry and small freezer before going away.

I had two packs of puff pastry in the freezer, left over from Christmas, and a pack of sausages in the fridge.

There was an egg lingering in the egg basket, and a small packet of Paxo stuffing, again left over from Christmas.

I made 6 generous pies with all of the ingredients, two to enjoy now and four to take to my daughter’s house.

We enjoyed ours simply served with mashed potatoes and a tin of marrowfat peas, again, another store-cupboard favourite.

I hope you enjoy this unashamedly simple recipe as much as we do. These pies would also be perfect picnic fodder too.

PLEASE do let me know in the comments below, Karen

Ingredients

Pie Filling:
500g high quality Lincolnshire sausages (minimum 85% meat)
1 x 85g packet of stuffing mixture
Pastry:
2 x 320g packets of ready-rolled puff pastry
Glaze:
1 egg, beaten with a teaspoon of water

Instructions

Preheat the oven to 200C/180C Fan/400F/Gas Mark 6. Grease 6 x 12cm (5″) tinfoil pie cases.
Make the stuffing mixture according to the instructions on the packet. Set aside to cool slightly.
Skin the sausages, and mash the sausages up with the back of a spoon. Add the cooled stuffing mixture to the sausages, mix well.
Using a saucer or a large scone cutter, cut out your pie bases to fit your pie tins. Do this for all 6 pies.
Divide the filling into the pastry lined pie tins, there may be too much filling, if so, set any extra to one side.
Stamp or cut out lids for the pies with the remaining pastry. Moisten the edges and seal with your fingers or a fork.
Make steam holes or cuts in the top of the pies. Brush the beaten egg over to top of the pies.
Place all the pies onto a baking tray, then bake them in the pre-heated oven for between 30 and 35 minutes, until the pies are golden brown.
Remove from oven. Allow to cool in the tins, before gently removing them to a cooling rack. Alternatively, leave them in the tins for easy transportation for picnics.
If serving as part of a hot meal, carefully remove the pies from the tinfoil cases and serve with mashed potatoes and peas.

Notes

Remove from oven. Allow to cool in the tins, before gently removing them to a cooling rack. Alternatively, leave them in the tins for easy transportation for picnics.

If serving as part of a hot meal, carefully remove the pies from the tinfoil cases and serve with mashed potatoes and peas.

You can make these gluten free, as many butchers offer gluten free sausages, and Jus-Rol and Paxo stuffing both offer gluten free pastry and stuffing mix.