Breakfast pie

This is a novel and very tasty twist on a traditional English cooked breakfast from Lesley Holdship for Borough Market. It's not just for breakfast though – it makes a great meal at any time of the day.

Yields1 Serving
 350g plain flour 200g butter (diced) 125g smoked streaky bacon 150g field mushrooms 500g good sausages (with skin removed) 175g tomatoes (roughly chopped) 125g black pudding (sliced) 4 hard boiled eggs (peeled and sliced) 150g tomato ketchup 1-2 tablespoons milk
1

Preheat the oven to 180C/350F/gas mark 4. Place the flour in a large bowl then rub in 175g of the butter until the mixture resembles breadcrumbs and there are no lumps of butter left.

2

Bring together with 125ml cold water using a round-bladed table knife, working the pastry as little as possible.

3

Turn on-to a lightly floured surface, knead very gently to make smooth then chill whilst getting the filling ready.

4

Lay the bacon onto a baking sheet and cook for 10 minutes in the oven. Heat the rest of the butter in a pan until really sizzling then add the mushrooms, cooking them over a high heat until they become a little golden and start to smell nutty.

5

Squidge the sausage meat and tomatoes together. Get a 22cm - diameter metal pie dish ready.

6

Cut about 1/4 of the pastry off and set aside for the lid. Roll the large piece to fit the tin, transferring it by rolling it on to the rolling pin.

7

Spread half of the sausage meat into the tin, then layer the rest of the ingredients finishing off with the remaining sausage meat. Mix the ketchup with 100ml water then pour over the filling.

8

Brush around the edges of the pastry with a little milk, then roll the remaining pastry to fit. Press the edges to seal, crimping all the way around.

9

Bake for an hour until golden, then serve with a pint of ale.

CategoryCuisine

Ingredients

 350g plain flour 200g butter (diced) 125g smoked streaky bacon 150g field mushrooms 500g good sausages (with skin removed) 175g tomatoes (roughly chopped) 125g black pudding (sliced) 4 hard boiled eggs (peeled and sliced) 150g tomato ketchup 1-2 tablespoons milk

Directions

1

Preheat the oven to 180C/350F/gas mark 4. Place the flour in a large bowl then rub in 175g of the butter until the mixture resembles breadcrumbs and there are no lumps of butter left.

2

Bring together with 125ml cold water using a round-bladed table knife, working the pastry as little as possible.

3

Turn on-to a lightly floured surface, knead very gently to make smooth then chill whilst getting the filling ready.

4

Lay the bacon onto a baking sheet and cook for 10 minutes in the oven. Heat the rest of the butter in a pan until really sizzling then add the mushrooms, cooking them over a high heat until they become a little golden and start to smell nutty.

5

Squidge the sausage meat and tomatoes together. Get a 22cm - diameter metal pie dish ready.

6

Cut about 1/4 of the pastry off and set aside for the lid. Roll the large piece to fit the tin, transferring it by rolling it on to the rolling pin.

7

Spread half of the sausage meat into the tin, then layer the rest of the ingredients finishing off with the remaining sausage meat. Mix the ketchup with 100ml water then pour over the filling.

8

Brush around the edges of the pastry with a little milk, then roll the remaining pastry to fit. Press the edges to seal, crimping all the way around.

9

Bake for an hour until golden, then serve with a pint of ale.

Breakfast pie