Now we’re in winter I just couldn’t resist making a pie. With the veggie sausage options out there so great at the moment, I felt a traditionally meat pie like this pork sausage and cider pie could work well with a substitute. I’m a particular fan of the Richmond brand veggie sausages. The pastry in this pie is made using a mixture of cider and oil which lightens it up a fair bit. In his book, ‘Pies & Puds’, Paul Hollywood, co-judge of The Great British Bake off, just uses the pastry as a lid. I’m not so keen on pies which only have a pastry lid, so I’ve stretched the pastry out to surround the whole thing, missing the ability to make it look pretty as a result. However, I wouldn’t do it any differently, this pie was exactly how I wanted it taste-wise.
Serves 4 as main
- 2 eggs
- 300ml dry cider
- 125ml olive oil
- 1 tsp baking powder
- pinch salt
- 350g plain flour and extra for dusting + 2tbsp
- 2 medium onions
- 2 sticks of celery
- 8 veggie sausages
- 175ml stock
- 1 cooking apple
- 2 eating apples
- 6 sage leaves
- salt and pepper
1.) Make the pie filling. Peel and finely chop the two onions. Finely chop the celery sticks. Heat some oil in a casserole dish and cook the onion and celery until softened.
2.) Chop up the sausages into pieces, add to the pan, cook until starting to brown. Add 2tbsp flour to the pan and cook for one minute to cook off the flour flavour.
3.) Make up the stock and measure out 175ml of the cider. Give it a good stir and leave to cook.
4.) Chop up the apples and the sage.
5.) Add them to the pan and cook down for about 45 minutes until the sauce thickens. Season with salt and pepper.
6.) Leave the filling to cool to room temperature and start to make the pastry.
7.) Beat one of the eggs in a mixing bowl with 125ml olive oil and 125ml cider. Start whisking in the flour until it’s too thick to whisk. Then mix with a wooden spoon to combine the rest of the flour. Wrap the pastry in cling film and place in the fridge for 30 minutes.
8.) Preheat the oven to 200 degrees C. Dust your countertop with flour and dust a rolling pin. Cut off 2/3 of the pastry and roll out thinly enough to line a 30cm tart dish.
9.) Bake in the oven for 10 minutes.
10.) At this point, if the filling is around room temperature then fill the pastry crust.
11.) Roll out the other pastry 1/3 and cover the top of the pie. Press the edges together so there’s no gaps then stick a finger in the middle to make a small hole to let out steam. Beat the other egg, brush the pastry with the egg and bake for 30 minutes.