Budget Meal No. 4 – Sausage & Egg Pie
8 September 2011 in Uncategorized
This is the most expensive of my budget dishes so far, coming in at R41.43, but I promise you will feed 4 and have enough for lunch the next day. Generally I use the same sage & onion stuffing mix I use in my sausage rolls but I spied these new sage sausages from Woolies which saved me from having to cost the stuffing in. That said, the sausage meat was tasty but I prefer my old tried and tested way of making this pie, it also bulks out the sausage meat.
I find this pie is very popular with men, Himself loves it with potato salad and pickled onions.
1 pkt puff pastry R8.49
1 500g packet of sausages R24.95
6 eggs R7.99
Total R41.43
Pre-heat your oven to 175 degrees.
Grease or line a baking tray with baking paper or a silicone mat.
Hard boil 5 of the 6 eggs (pan of water to the boil, put in the eggs and boil for 10 minute Belinda)
Thaw the pastry and spread it out on a floured surface, very gently with a rolling pin, roll it a little thinner, just a little.
Squeeze the sausage meat out of the casings, using floured hands press it out onto a floured surface as per the photo.
Place the cooled hard boiled eggs on top and mould the sausage meat around the eggs.
Beat the remaining egg with a little milk to make an egg wash.
Place on top of the pastry, brush the edge of the pastry with egg wash.
Wrap the pastry over the sausage, you will need to trim the excess pastry at each end so it’s not too bulky.
Egg wash the outside of the pie.
Place in the middle of your oven for 1 hour.
Halfway through brush again with egg wash for a golden finish.
Serve cold with salads.
To see my previous budget meals please click on the links
Budget meal No. 1 Spicy Porcupine balls
Budget meal No. 2 Crumbed chicken
Budget meal No. 3 Braised beef & mushrooms
davidsdance said on 8 September 2011
Oooo that looks really yummy and my fussy eater will definately enjoy that!
JoDay said on 8 September 2011
Inspired, dear Supa! And would make a great school lunchbox treat!
deblet said on 8 September 2011
Looks delicious and really easy,thanks for recipe,will give it a try
rumtumtigger said on 8 September 2011
Nice recipe. Looks like it would work well for a picnic or lunchbox snack. It’s a bit too high in fat for me, but it would be perfect for hubby and kiddies that are very active.
sharonsmit said on 8 September 2011
Its like a scotch egg role! Very nice!
tandy.sinclair said on 8 September 2011
*sends empty plate for lunch* mmmmmm
TheSpear said on 8 September 2011
That looks amazing. Wonder how it would taste rapped in bacon inside a Garlick bread.
anotherdayinparadise said on 8 September 2011
Me too, inspiration.
anotherdayinparadise said on 8 September 2011
Looks wonderful, SC. So easy too! Thanks again. What a star! xxx
Sous-Chef said on 8 September 2011
Guys really like it and it’s very easy to do.
Sous-Chef said on 8 September 2011
We all took in our lunchboxes today Jo.
Sous-Chef said on 8 September 2011
I’m sure the girls & hubby will enjoy it.
Sous-Chef said on 8 September 2011
Are you dieting tigger? one slice won’t hurt!
Sous-Chef said on 8 September 2011
Exactly!
Sous-Chef said on 8 September 2011
Opps! sworry girls it all got eaten up by the gannets.
Sous-Chef said on 8 September 2011
That could be inspired, the bacon will release some tasty fat into the bread, go on try it!
Sous-Chef said on 8 September 2011
It’s the kind of thing us poms love, hope you try it.
mitzireddy said on 8 September 2011
My kind of food, Sue – looks yummy. Will def. try this.
Sous-Chef said on 8 September 2011
Let me know what you think.
sideview said on 8 September 2011
i really have to try this!
Moonz said on 9 September 2011
I’ve just been catching up with all your recipes Sue – thank you, thank you for all the good ideas. (Ideas ‘cos I won’t use pork, but will use the beef substitutes)
. Been finding it challenging cooking for the children lately – needed some quick and easy ideas which I got from you. Thanks doll! And thanks for your pop ins.. most appreciated. Just finding it all rather challenging 
. Hugs xxx
kat64 said on 9 September 2011
This is such a nice idea for Summer. Thank you.
Have a fantastic weekend.
(I’ll have to come back later to catch up!)
rumtumtigger said on 9 September 2011
Oh twist my rubber arm ;o). OKAY, I’ll have a slice. I guess it’s fairly clear from my blog that I have no issue with baking fattening cakes etc * sheepishly shuffles off*
Sous-Chef said on 9 September 2011
Lol!
Gembo said on 9 September 2011
Sounds good Sue!
(whispers..it’s me Jem)
Zabwan said on 9 September 2011
This is such a good recipe, Sue – I have to try it!!! Your photos are just stunning
anotherdayinparadise said on 9 September 2011
I surely will, SC. You’re so right about us Poms.
anotherdayinparadise said on 9 September 2011
Yummy!
Colonialist said on 9 September 2011
Looks good. Want any fresh eggs? The hens here are laying them faster than we can eat them.
By the way, it would seem that a freshly-laid egg takes far longer to boil than the manufactured ones found in supermarkets. Why?
CelticGranny said on 10 September 2011
This is a luscious up-market version of Scotch eggs!
Yummy1
sideview said on 10 September 2011
ok, now we need curly bits of food
pinkpolkadot said on 11 September 2011
Wow, Sue!! It looks spectacular!
Hopestar said on 11 September 2011
I like this recipe SC.
*hugs*
bibibapka said on 12 September 2011
I think this would be perfect for my family of six. Thanks Sue
Kitchengirl said on 12 September 2011
Oh my GOODNESS! Like one huuuge pork pie! amazeballs…
sideview said on 12 September 2011
I was wondering if you’d come and cook it for me?
malma said on 12 September 2011
Eggcellent!
Sous-Chef said on 20 September 2011
You must, it’s good fare.
Sous-Chef said on 20 September 2011
Thanks for popping in Dinx, trying to catch up on all the comments. Glad you got some ideas to feed the kids. Hope all is going well for you in the USA.
Sous-Chef said on 20 September 2011
Use Woolies pastry, I used a cheapie P & P one and it wasn’t great.
Sous-Chef said on 20 September 2011
Ello Jem
Sous-Chef said on 20 September 2011
It’s a really good summer meal, you could even do it on the braai if you double wrapped it in foil?
Sous-Chef said on 20 September 2011
That is very interesting Col, and I have no idea why fresh eggs take longer to boil. I do know that fresh eggs are harder to peel.
Sous-Chef said on 20 September 2011
Indeed it is
Sous-Chef said on 20 September 2011
All I could think of was pork scratching!
Sous-Chef said on 20 September 2011
Thanks Dottie, it’s a family favourite.
Sous-Chef said on 20 September 2011
I hope you try is Hopestar.
Sous-Chef said on 20 September 2011
Definitely! it’s a crowd pleaser.
Sous-Chef said on 20 September 2011
Thanks Caro, it never fails to please.
Sous-Chef said on 20 September 2011
I would love to, I need to get up to Jhb, I keep saying this I know, but I do.
Sous-Chef said on 20 September 2011
I shell make it for you and sidey if I ever make it up to Joeys.
Zabwan said on 21 September 2011
No sadly, wrapped in tinfoil the pastry would be soggy and you wouldn’t get that lovely brown crispiness BUT it might work baked in a hot cast iron pot
Some recipes are just much better in an oven!
Ayiza said on 27 September 2011
Had this twice already awsome thank you
Sous-Chef said on 27 September 2011
Thanks so much for taking the time to give me some feedback. I am thrilled you like the recipe.
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