Sausage & Egg Picnic Pies


School holidays and sunshine (well it is here in the West, sorry East but it is usually us in the rain and cold!). Time to head out for a picnic-these portable, Sausage & Egg Picnic Pies are scrumptious. They are  a bit more of a fiddle to make than a cheese sandwich but they don’t curl up around the edges when you leave them out in the sun and……………they are delicious. If you can get hold of a nice, meaty, sausage rather than a more processed one that is better.

So head off in to the great outdoors or just down to the bottom of the garden or local park and have fun in the sun! Toodle pip


Makes about 12 tarts

1 medium onion, peeled and chopped small

A little oil

200g good quality ‘chunky’ sausage e.g. Cumberland sausage

425g packet of frozen puff pastry sheets-defrosted-you will need both rolls of pastry

2 tbsp. strongly flavoured cheese, grated eg parmesan

2 eggs

1 tbsp. double cream

Salt and freshly ground black pepper


Pre heat oven to 180C, Gas 4 and put in a metal baking sheet to heat up.

  1. Fry the onions in a little oil until golden. Squeeze the sausage out of its skin and add this to the pan and cook until no longer pink. When cooked let it cool down.
  2. Defrost the pastry carefully-if you try to rush it then the pastry will crack. Grease a 12 hole patty tin.
  3. Unroll both rolls and cut out 12 circles-I used an 88mm cutter which was a bit larger than I would normally use for e.g. jam tarts and made a better case for the pies.
  4. Mix the grated cheese with the sausage and onion mix.
  5. Beat the eggs with the cream and season well with sea salt and freshly ground black pepper. Do this in a jug which will make it easier to pour out. Use a brush to put a little of the mixture around the top edges of the cases.
  6. When the oven is up to temperature divide the sausage mixture between all the pastry cases. Carefully fill each case with a little of the egg and cream mix.
  7. Immediately transfer the tray to the oven placing it on the heated metal baking sheet.
  8. Bake for about 20-30 minutes until they are well risen and the sausage looks a little crispy on top. Eat warm or leave to cool to take on your picnic.



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