Sausage, bacon and mustard pies

(5 ratings)

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Woman's Weekly Sausage, bacon and mustard pies
Woman's Weekly Sausage, bacon and mustard pies
  • Makes: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Home-made pork pies using hot water crust pastry enclosing a filling of sausage meat, bacon, mustard, sun-blush tomatoes and sage


  • 400g (14oz) good-quality sausages
  • 100g (3oz) smoked bacon lardons
  • 6 sun-blush tomatoes, chopped
  • 5 sage leaves, chopped
  • 1 tbsp wholegrain mustard
  • Freshly ground black pepper
  • 1 medium egg, lightly beaten, to glaze
For the pastry:
  • 500g (1lb) plain flour
  • 1 tsp salt
  • 75g (2oz) butter, chilled and cubed
  • 100g (3oz) vegetable fat or lard
  • 6-hole extra-large muffin tray, greased and bases lined with baking parchment
  • 9cm (3in) and 6cm (2in) round cutters

Good quality sausages are better to use than ready made sausagemeat, which can be fatty


  1. Set the oven to Gas Mark 6 or 200C. Snip the skin off the sauasges and put the meat in a large bowl. Add the bacon,tomatoes, sage, mustard and pepper. Mix together well.
  2. To make the pastry: Put the flour and salt into a food processor, and add the butter. Whizz for a few seconds until the mixture looks like breadcrumbs.
  3. Put the vegetable fat, or lard, and 150ml (5fl oz) water in a pan; heat until the fat has melted and just bubbling.
  4. Turn on the food processor at a low speed and pour the hot-fat mixture through the top. Blend with the dry ingredients until just combined. Turn out on a work surface and knead together until smooth. Take off a third of the pastry and wrap it in cling film.
  5. Roll out the larger piece of pastry on a lightly floured surface and cut out five 9cm (3in) rounds. Ease these into the muffin tins. Re-roll trimmings and cut out the sixth round and line the last tin.
  6. Divide the sausage mixture between each pie. Roll out the rest of the pastry and cut out six 6cm (2in) rounds. Brush the edges with water and put on top of the filling. Ease the base pastry further up the sides of the pies and over the lid and seal well. Cut a slit in the top and brush with egg, to glaze. Bake for 35-40 minutes until pastry is golden. Cool in tins for 5-10 minutes.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 794(kcal)
  • Fat 51.0g
  • Saturates 21.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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