Individual Sausage & Egg Pies

These pies transport well, so are ideal for outdoor dining or packing up in lunchboxes.

Hands-on time 30min. Cooking time about 40min. Makes 12

7 small eggs

450g sausagemeat

1tbsp wholegrain mustard

2 spring onions, finely chopped

1tsp dried mixed herbs Plain flour, to dust

About 1kg shortcrust pastry

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

2 In a large bowl, mix together the sausagemeat, mustard, spring onions, mixed herbs and some seasoning. Set aside.

3 Preheat oven to 220°C (200°C fan) mark 7. Lightly dust a work surface with flour and roll out 2/3 of the pastry until it’s 3mm thick. Stamp out 12 x 10cm circles and press the circles into the 12 holes of a deep muffin tin, working the pastry so that it comes just above the edges of the holes. Set the trimmings aside.

4 Carefully peel the eggs and halve lengthways through the yolks (which should not yet be completely set). Position one egg ½ (cut-side down) in the base of each pastry well. Divide sausage mixture among the wells, carefully pushing it around the eggs and levelling the surface.

5 Roll out remaining 1/3 of pastry and trimmings as before and stamp out 12 x 7.5cm circles. Lightly beat the remaining egg and brush the edges of the filled pies and the visible sausagemeat with some of the beaten egg, then press on the lids (seal edges firmly). Use a skewer to pierce a hole in the centre of each lid to allow steam to escape. If you like, reroll any trimmings and use to decorate pies. Brush tops of pies with egg.

6 Cook the pies for 30-35min, or until deep golden brown. Cool for 5min in tin, then remove from tin and transfer pies to a baking tray. Cook for a further 5min to crisp up the edges.

7 Cool for 10min, then serve warm or at room temperature.

PER PIE 508cals, 20g protein, 35g fat (28g saturates), 37g carbs (3g total sugars), 1g fibre

GET AHEAD Prepare to end of step 5 up to 5hr ahead. Chill. To serve at room temperature, cook up to 3hr ahead for 35-40min, then cool.