Sausage And Egg Pies

In: Savoury Snacks

Submitted by Christine Stocks

  Cooking temperature: 200°C

Makes/Serves: pies


  • 12 Quail Eggs
  • 12 Sausages
  • 300 g Plain Flour
  • 75 g Margarine
  • 75 g White Vegetable Fat
  • 6 tablespoons Water


  1. Boil the quail eggs for 2 minutes and then plunge them into cold water.
  2. Peel the shells off the eggs - this is quite fiddly!
  3. Use the flour, margarine, white vegetable fat and water to make a shortcrust pastry. Here are the instructions for this.
  4. Roll out the pastry and cut 12 tops and 12 bottoms. Use a larger cutter than you think for the lids as these are big pies!
  5. Press the pastry bases into a patty tin.
  6. Remove the skins from the sausages. Press a sausage into each pastry case, then push a hard boiled egg into the centre of each one.
  7. Dampen each lid with a little water and press down lightly.
  8. Make a small hole in the top of each pie to allow the steam to escape.
  9. Brush with beaten egg and bake for 15 mins, until they are golden brown.