Farmhouse pie

Farmhouse pie
Serves: 4-6
  • For the pastry:
  • 500g plain flour
  • 250g unsalted butter
  • 140ml water
  • or 1 pack readymade shortcrust pastry
  • For the pie filling:
  • 1 tbsp oil for frying
  • 1 onion, finely chopped
  • 2-3 sprigs fresh thyme
  • 125g streaky bacon, chopped
  • 400g sausage meat
  • salt and freshly ground black pepper
  • 1 egg, beaten
  • 1 red apple
  1. If you are making your own pastry, place the flour in a large mixing bowl. Rub in the butter until you have a soft breadcrumb consistency. Mix in water gradually to create a dough. Wrap in clingfilm and refrigerate for 30 mins before using.
  2. Preheat your oven to 190C/Gas 5 and grease a 25cm round pie tin.
  3. Take ⅔ of the pastry and roll out a disc to line the base and sides of the tin with an overlap. Take the other ⅓ of the pastry into a disc large enough to top the pie.
  4. In a frying pan, heat a little oil, add the onion and thyme and cook slowly over a medium heat until soft. Add the bacon pieces and cook through until it starts to colour. Set aside and when cool remove the thyme.
  5. Grate the apple into a mixing bowl, add the sausage meat and mix together. Mix in the bacon and onion mixture and season with salt and pepper.
  6. Press the filling mixture into the pastry case. Take the disc of pastry you have for the lid. Use a lattice cutter to turn this into lattice, or leave whole. Brush beaten egg around the rim and press down the pastry lid, forking the edges to seal and, if using a solid lid, pricking holes in it with a fork to allow the steam to escape during cooking. If you are using a solid lid and have any pastry scraps left over, cut them into leaves to decorate the top.
  7. Brush the top with beaten egg and bake for 45-60 mins.
  8. Serve hot or cold.


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