Harvest Pie

This pie can have a variety of fillings, but do consider how tasty they will be. Here pork, onion and mushroom gives a classic yummy flavour

Serves: 6 - 8


  • 300g Shortcrust Pastry


  • 3 - 4 tbsp Oil
  • 2 large Onions, sliced
  • 1kg Pork Sausage Meat
  • 200g Mushrooms, sliced
  • Egg to glaze


  1. Cook the sliced onions in the oil until tender but not coloured. Remove from the pan and allow to cool. If necessary cook in 2 batches.
  2. Divide the sausage meat into thirds.
  3. Place one third in the pie tin and cover with the mushrooms.
  4. Cover with the second piece of sausage meat then cover this with the onion and finally the sausage meat.
  5. Roll out the pastry to fit on the top of the pie. Moisten the edges with water and put on the lid, pressing the joins firmly.
  6. From the trimmings cut out shapes to decorate the top and stick on with water.
  7. Brush with egg glaze and make a hole in the centre to allow the steam to escape.
  8. Bake Gas 6, 200C for 50 mins then turn down the heat to Gas 4, 170C for 30 mins.
    This pie is tasty both hot or cold


Onion gives this pie a good savoury flavour, it could be combined with sage.

Alternatively other veg could be combined, such as tomato, leek, spinach etc to make it a true harvest dish! Divide the pastry into 1 third and 2 thirds. Roll out the larger piece and line a 20cm pie dish.