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Sausage pie house recipe
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Prep Time:
45 minutes
Cook Time:
90 minutes
Total Time:
135 minutes
A delicious and festive pork pie house, filled with pork mince, sausages, cranberries, bacon, and apple juice. Easy to make with flavorful results. Serves 8, perfect for your holiday gathering.
Ingredients:
  • 450g (3 cups) plain flour
  • 200g butter, chilled, chopped
  • 125ml (1/2 cup) iced water
  • 1 egg, lightly whisked, to brush
  • 75g (1/2 cup) dried cranberries
  • 60ml (1/4 cup) apple juice
  • 18.20 gm olive oil
  • 4 rashers streaky bacon, chopped
  • 1 small brown onion, finely chopped
  • 500g pork sausages
  • 500g pork mince
  • 50g (1 cup) panko breadcrumbs
  • 60g (1/2 cup) pistachio kernels, roughly chopped
  • 2 tsp chopped fresh thyme leaves
Instructions:
  • Combine the flour and butter in a food processor and pulse until it resembles fine crumbs. Add water and pulse until the pastry starts to come together, being careful not to over mix to ensure a tender pastry.
  • Place the dough on a work surface and unite it. Split it into two portions: 2/3 and 1/3. Flatten the smaller portion into a 2cm thick rectangle and wrap it in plastic. Roll out the larger portion into a 33cm x 26cm rectangle.
  • Prepare a 7-cup, 20cm x 10cm loaf pan by greasing it. Gently place the larger pastry piece into the pan without trimming the overhanging edges. Adjust the pastry in the corners for an even thickness throughout. Chill the loaf pan with the small piece of pastry for 1 hour. Allow them to soften for about 15 minutes at room temperature before using them to assemble the pie.
  • Preheat the oven to 180°C/160°C fan forced. Let the cranberries soak in apple juice for about 20 minutes. In a medium frying pan over medium heat, cook the bacon and onion until soft and lightly browned, for about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
  • Remove the sausage from the casings and place the meat in a bowl. Combine with pork mince, breadcrumbs, pistachios, and thyme. Drain the cranberries, add them to the mixture, and season generously. Mix thoroughly by hand until evenly blended.
  • Transfer the mixture into the loaf pan, creating a peaked ridge along the top, about 2cm from the edge of the pan. Fold the overhanging pastry on all sides over the filling, leaving a gap in the middle at the top.
  • Roll out the small portion of pastry to a 28cm x 16cm rectangle. Cut into 2.5cm-wide strips (you’ll need about 11), straighten the ends to about 14cm long. Arrange the strips on top of the filling, overlapping slightly. Press gently to seal and shape the peaked top. Poke a hole at one end for steam. Brush with egg wash. Bake until pastry is golden and filling is cooked, about 1½ hours. Cool in pan for 45 minutes until warm. Carefully invert onto a serving board, slice, and serve.

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