Individual sausage & egg pies

These pies transport well, so are ideal for outdoor dining.

SERVES 12 PREP 30min COOK 45min

• 7 small eggs

• 450g (1lb) sausagemeat

• 1tbsp wholegrain mustard

• 2 spring onions, finely chopped

• 1tsp dried mixed herbs

• Plain flour, to dust

• About 1kg (2lb 31/2oz) shortcrust pastry

1 Bring a pan of water to the boil and add six of the eggs. Simmer for 6min. Lift out of pan with a slotted spoon; run under cold water to cool quickly. Set aside.

2 In a bowl, mix together sausagemeat, mustard, spring onions, mixed herbs, and season. Set aside.

3 Preheat oven to 220°C (200°C fan) mark 7. Lightly dust a work surface with flour; roll out two-thirds of pastry until it’s 3mm (⅛in) thick. Stamp out 12 x 10cm (4in) circles and press into 12 holes of a deep muffin tin, working pastry so that it comes just above edges of holes. Set trimmings aside.

4 Carefully peel eggs and halve lengthways through the yolk. Position one egg half (cut-side down) in the base of each pastry well. Divide sausage mixture among wells.

5 Roll out remaining one-third of pastry and trimmings as before and stamp out 7.5cm (3in) circles. Lightly beat the remaining egg and brush edges of filled pies and the visible sausagemeat with some of the beaten egg, then press on the lids. Use a skewer to pierce a hole in the centre of each lid to allow steam to escape.

6 Cook pies for 30-35min. Cool for 5min in tin; remove and transfer pies to a baking tray. Cook for a further 5min. PER PIE: CALS 508;

FAT 35G; SAT FAT 28G; CARBS 37G