Sausage and cheese pie

There is something about sausage and pastry together that creates a real treat of a meal – or a centrepiece for a buffet. To mix it up, use different types of sausage for the filling. Serves 4.

INGREDIENTS

368g puff pastry 1 large onion, chopped 225g sausagemeat 170g Cheddar cheese,

grated

2 tbsps tomato purée 2 tbsps fresh breadcrumbs 1 egg, beaten

Salt and pepper, to taste

Milk to glaze

METHOD

1) Preheat the oven to 200C/Gas 6. Line a 25 x 36cm baking tray with greaseproof paper.

2) Roll out the pastry large enough to fit the baking tray, and place it on the prepared tray.

3) Using your fingers, mix the chopped onion, sausagemeat, cheese, tomato purée, fresh breadcrumbs, the beaten egg and salt and pepper in a bowl.

4) Lay the mixture in the centre of the pastry in a long sausage shape.

5) Dampen the edges of the pastry with the milk and seal. Turnover the pastry so that the join is underneath. Make some diagonal cuts in the top of the pastry all the way along and then brush with milk to glaze.

6) Bake the pie in the preheated oven for 35 to 40 minutes.

7) Serve immediately.