- 1 onion
- 1 kg sausage meat
- 1 tbsp chopped parsley
- 500 g puff pastry rings
- 12 rashers of dry cured bacon
- 2 eggs
- 20 g tomato
Step 1: Prepare The Ingredients
Crack your two eggs into a small mixing bowl, and then whisk these together until they are nice and smooth and set aside. Take your onion and dice it up. Place this diced onion into a frying pan, along with some butter, and sweat the onion. Once the onion is cooked, remove it from the pan and set aside.
Step 2: Prepare The Sausage Meat
Place the sausage mix into a mixing bowl, along with the tomato pulp, the diced onion, and the parsley. Mix this well.
Step 3: Prepare The Pie
Take one puff pastry ring and lay it on top of the baking plate, ever so slightly hanging over the edge. Take each rasher of bacon and lay them long ways over the pastry ring sitting on the plate, with half of the bacon rasher laying outside of the plate and half of it laying inside the pastry ring. Place the sausage meat right in the middle of the plate, and then fold the outer ends of the bacon rashers on top of the sausage meat, so that the rashers will overlap each other on top of the meat.
Step 4: Prepare For Baking
Take the whisked eggs and a small brush, then rub the beaten egg around the outer rim of the pastry base. Now place another puff pastry ring on top of everything. Use a knife to scrape off the outer pastry that's hanging off the plate, tidying it up ready for baking. Using a smaller knife, score the outer edge of the pastry in small but bold lines. Now pierce a hole in the center of the pie with your small knife, and gently twist the knife to widen the hole. Take the brush and coat the entire surface of the pie with the egg wash. Taking the larger knife again, gently score some lines into the surface.
Step 5: Bake And Serve
Place the pie into the oven and leave for about 45 minutes. Remove from the oven and leave to rest for about 5 minutes before slicing.