We love a pie here at Good Housekeeping and these individual sausage and egg pies are the perfect lunchtime option during the week. They're really easy to make and we love the egg in the middle - it's perfect if you're looking to up your protein intake, too.
The meat is flavoured with wholegrain mustard and mixed herbs for a subtle but tangy flavour. We've sped up the whole process by using pre-made shortcrust pastry (we do this all the time so there's no judgement) but you can make homemade shortcrust pastry if you like.
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Yields:
12 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
508
Ingredients
7
small eggs
450
sausage meat
1
wholegrain mustard
2
spring onions, finely chopped
1
dried mixed herbs
plain flour, to dust
1 pack pre-made shortcrust pastry
Directions
Step 1
Bring a large pan of water to the boil and add six 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.
Step 2
In a large bowl, mix together the sausage meat, mustard, spring onions, mixed herbs and some seasoning. Set aside.
Step 3
Preheat oven to 220°C (200°C fan) mark 7. Lightly dust a work surface with flour and roll out two-thirds 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.
Step 4
Carefully peel the eggs and halve lengthways through the yolk (which should not yet be completely set). Position one egg half (cut-side down) in the base of each pastry well. Divide sausage mixture among wells, carefully pushing it around the eggs and levelling the surface.
Step 5
Roll out remaining one-third of pastry and trimmings as before and stamp out 7.5cm circles. Lightly beat the remaining egg and brush the edges of the filled pies and the visible sausage meat 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 top of pies with egg.
Step 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.
Step 7
Cool for 10min, then serve warm or at room temperature.
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 and cool. To serve warm, cook just before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
