3 Italian sausages, skinned and broken up.
1 large white onion chopped
2 large mushrooms, cleaned and chopped
about 2 cups of cubed butternut squash (or pumpkin would work.)
Chopped fresh parsley and sage leaves to taste (about a handful)
1 tin of condensed mushroom soup (the little tins that make double) no added water!
Little salt and lot of fresh ground black pepper.
Shortcrust pastry – I don’t need to write this, do I? I do half fat to flour with a little water or milk to bind – or sometimes beaten egg if I want it richer. For this recipe I had 8 oz flour to 4 oz of 50% butter and 50% lard and a pinch of salt.
1 beaten egg
Preheat your oven to 180°c or equivalent.
Make your pastry, cover it and put in the fridge to rest.
In a big bowl put all the ingredients in and mix well. (All raw)
Butter & line your pie dish with pastry.
Dump all the filling into the pie dish and make sure there are few gaps (corners, edges …)
Beat some egg and brush the pastry edge with the egg.
Place you pastry lid on top and gently push down around the edges to seal.
With a sharp knife, cut the excess pastry off and then, using a fork, press down all the way around to really seal the pie.
Prick the top of the pie with the fork to allow the steam to escape.
Brush the top of the pie with the beaten egg and sprinkle with some rock salt.
Pop in oven for around 45 – 60 minutes ( I forgot to look!) Check and if the pastry is looking a little too brown, cover lightly with tin foil..
The photo was just before we ate it, so no time for making it look fancy, but we can both vouch that it was YUMMY!