Here’s a simple, classic sausage and cheese pie you can make at home—hearty and great hot or cold.
Sausage & Cheese Pie
Ingredients
- 1 sheet shortcrust pastry (or puff pastry if you prefer)
- 400–500 g pork sausages (about 8), casings removed
- 1 small onion, finely chopped
- 1 clove garlic, minced (optional)
- 150–200 g cheese, grated
- Cheddar works best, but Gruyère or a cheddar–mozzarella mix is great
- 2 eggs
- 150 ml (⅔ cup) milk or cream
- 1 tsp Dijon or English mustard (optional)
- Salt and black pepper
- 1 egg (for egg wash)
Instructions
- Preheat oven to 180°C (350°F).
- Line a pie dish with the pastry. Trim edges and prick the base with a fork.
- Cook the filling
- In a pan, cook the sausage meat over medium heat, breaking it up.
- Add onion (and garlic if using) and cook until soft.
- Remove from heat and let cool slightly.
- Assemble
- Spread sausage mixture evenly in the pastry case.
- Sprinkle over the grated cheese.
- Make the custard
- Whisk eggs, milk/cream, mustard, salt, and pepper.
- Pour gently over the filling.
- Top & seal
- Add pastry lid (or leave open for a quiche-style pie).
- Brush with egg wash.
- Bake for 35–45 minutes, until golden and set.
- Rest 10 minutes before slicing.
Variations
- Add apple slices or caramelized onions for sweetness
- Stir in fresh thyme or sage
- Use spicy sausages for extra kick
- Make it crustless for a low-carb version
If you want, I can adapt this for puff pastry, a British pork-pie style, or a quick 5-ingredient version.
