Sausage, Mushroom, Bacon & Egg Pie

Serves 8

for the pastry:

250g seeded flour

50g wholemeal flour

200g chilled butter, cut into chunks

2 tbsp tomato ketchup

75 ml chilled water

Salt and Pepper

for the filling:

450g pork sausagemeat

(I use good quality, skinless sausages)

1 small onion, finely chopped

1 tbsp wholegrain mustard

Salt and Pepper

Grate of nutmeg

150g pre-packed sliced button mushrooms

(these are much drier and don't make the pastry soggy)

10 strips of streaky bacon, cut in half

5 large eggs

Milk to glaze

Sesame seeds to sprinkle

1.  To make the pastry, whiz the flour, butter, salt and pepper in a food processor until the mixture resembles coarse breadcrumbs. Mix the ketchup with the water and drizzle into the mix, whilst the motor is running, until it just starts to clump together. Press into a ball, cover in cling film and refrigerate for half an hour.

2.  Roll out two thirds of the dough to about 3 mm thick and use to line a 26-28 cm loose-bottomed flan tin, lined with baking paper.

3.  Mix the sausage, onion, mustard, salt, pepper and nutmeg together in a bowl, then spread evenly over the bottom of the pie.

4.  Layer over the sliced mushrooms.

5.  Arrange the bacon slices in a wheelspoke pattern around the pie to completely cover the mushrooms.

6.  Make 4 slight hollows in the top of the filling with the back of a tablespoon, and break an egg into each hollow. Beat the remaining egg with a fork and fill in any gaps between the eggs.

7.  Roll out the remaining pastry to form a lid and press the edges well to seal. Trim the excess pastry. Brush the top of the pie with milk and sprinkle on sesame seeds. Refrigerate for 15 minutes.

8. Preheat the oven to 200°C. Bake the pie for 20 minutes, then reduce the heat to 180°C and bake for a further 30 minutes, until golden brown.

9.  Allow to cool in the flan tin. Serve cold.