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Egg and Sausage Pie

Adapted by Janice Pattie from Aunt Kate's Ration Recipe Book
Egg and Sausage Pie is a WW2 British Ration Recipe. A crisp pastry case filled with sausages and beaten egg that makes a frugal and nutritious meal. It's a tasty meal that's just as delicious now as it did during WW2.
5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Chilling time 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast, lunch, Main Course
Cuisine British
Servings 4
Calories 463 kcal

Equipment

  • medium bowl
  • weighing scales
  • Measuring spoons
  • blunt knife
  • small bowl
  • measuring jug
  • Whisk or fork
  • Pastry brush
  • 20 cm (8 in) pie dish

Ingredients
 

For the pastry

  • 110 g plain flour all purpose flour
  • 55 grams lard or vegetable shortening
  • ¼ tsp salt
  • 125 ml water approximately

For the filling

  • 225 grams sausages 4 sausages
  • 3 eggs
  • 150 ml milk
  • ¼ tp salt
  • ¼ tsp pepper

Instructions
 

To make the pastry

  • Put 110 g (4 oz) flour into a medium bowl.
    flour
  • Add 55 g (2 oz) lard or vegetable shortening cut into small pieces.
    flour and lard
  • Use a knife and then your fingers to work the fat into the flour until it resembles breadcrumbs.
  • Stir in ¼ tsp salt.
  • Add 125 ml (½ cup) water a little at a time until the pastry comes together into a ball. You may not need all the water or you may need a little more.
    pastry crumb with water
  • Cover the pastry and chill in the fridge for 30 mintues.

For the filling

  • Fry or grill the 4 sausages until a light golden brown. Leave to cool.
  • Beat 3 eggs with 150 ml (5 fl oz) milk, ¼ tsp salt and ¼ tsp ground pepper.
  • Use a little lard or vegetable shortening to grease a 20 cm (8 in) pie dish or deep sandwich tin (pan).
    grease pie dish
  • Cut a piece of greaseproof (parchment) paper to fit the bottom of the pie plate and place it on the greased plate.
    parchment in base of pie plate

To assemble the pie

  • Pre-heat the oven to 180℃/160℃ (fan) OR 350℉/320℉ (convect).
  • Remove the pastry from the fridge. Dust your work surface and rolling pin with a little flour and roll out the pastry.
  • Line the pie plate with the pastry. Crimp the edges and trim off any excess pastryy.
  • 225 grams sausages
    Cut the sausages in half and trim to fit them into the pie plate in a shape like the spokes of a wheel.
  • Pour over the egg mixture.
  • Leave a little egg mix in the bowl and use to brush the edge of the pastry case.
  • Place the pie plate onto a baking sheet and bake for 30 minutes or until the pastry is golden and the filling is firm.
  • Serve in warm in wedges with potatoes and vegetables. Or cold with salad.

Nutrition

Calories: 463kcalCarbohydrates: 23gProtein: 17gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 168mgSodium: 592mgPotassium: 274mgFiber: 1gSugar: 2gVitamin A: 284IUVitamin C: 0.4mgCalcium: 77mgIron: 3mg