Main Meal Recipes > Sausage Pie with Cheese and Spinach
Starter - Cream of Mushroom Soup with Croutons
Main Course - Sausage Pie with Cheese and Spinach
Dessert - Double Whipped Lime Soufflé
8oz pork sausages
3 eggs
8oz well drained, frozen chopped spinach
8oz mozarella cheese, grated
4oz curd cheese
pinch salt
pepper
pinch garlic salt
enough shortcrust pastry to line and cover your chosen pie dish
(see measure conversions for more information)
- Remove and cool.
- Chop the sausages into small pieces.
- Mix 2 of the eggs and one egg white with the sausages and reserve the remaining egg yolk.
- Add the spinach, both cheeses, salt, pepper and garlic salt to the sausage and egg mixture.
- Line the chosen pie dish with pastry.
- Spoon the fillings into the pastry case.
- Place a pastry lid on top.
- Make a small hole in the centre of the pie.
- Seal the edges firmly.
- Make leaf shapes with the remaining pastry if you wish and put them onto the pie.
- Glaze with the reserved egg yolk mixed with a little water.
- Bake at 190 degrees C. for about 1 1/4 hours.
- Serve with seasonal vegetables.
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Comment Script
This recipe is part of the April 2008 Recipes Menu
Starter - Cream of Mushroom Soup with Croutons
Main Course - Sausage Pie with Cheese and Spinach
Dessert - Double Whipped Lime Soufflé
How to make sausage pie with cheese and spinach:
A really tasty and satisfying pie that looks good and can be served hot or cold. Excellent for summer lunches or picnics.
Ingredients
3 eggs
8oz well drained, frozen chopped spinach
8oz mozarella cheese, grated
4oz curd cheese
pinch salt
pepper
pinch garlic salt
enough shortcrust pastry to line and cover your chosen pie dish
(see measure conversions for more information)
Method
- Fry the sausages until nicely browned.- Remove and cool.
- Chop the sausages into small pieces.
- Mix 2 of the eggs and one egg white with the sausages and reserve the remaining egg yolk.
- Add the spinach, both cheeses, salt, pepper and garlic salt to the sausage and egg mixture.
- Line the chosen pie dish with pastry.
- Spoon the fillings into the pastry case.
- Place a pastry lid on top.
- Make a small hole in the centre of the pie.
- Seal the edges firmly.
- Make leaf shapes with the remaining pastry if you wish and put them onto the pie.
- Glaze with the reserved egg yolk mixed with a little water.
- Bake at 190 degrees C. for about 1 1/4 hours.
- Serve with seasonal vegetables.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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