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Mummified sausage pie
Serves: 8-10
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Mummified sausage pie
Cook up a spooky storm for Halloween with our mummified sausage pie
Serves: 8-10
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
719Kcal
Fat
50gr
Saturates
20gr
Carbs
43gr
Sugars
7gr
Fibre
5gr
Protein
21gr
Salt
2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 500g pack shortcrust pastry
- 1 x 795g pack Taste the Difference outdoor bred pork sausages
- 125g slightly stale bread, whizzed into crumbs
- 3 tbsp chopped parsley
- 100g mature cheddar, diced (optional)
- 6 tbsp caramelised onion chutney
- 1 tbsp milk, to glaze
For the eyes
- 1 cheese slice, such as Gouda
- 1 x tube of Dr Oetker black food colour gel
Step by step
Get ahead
Bake the pie a few hours ahead and serve at room temperature. Add the eyes just before serving.
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Cut off a third of the pastry and put in the fridge. Roll out the remainder to line a deep 23cm-diameter flan tin. Chill for at least 30 minutes, or until firm. Roll out the reserved pastry thinly into a large rectangle between 2 sheets of baking paper (if the paper crinkles, all the better, as it adds texture to the ‘bandages’). Chill on a baking tray. Preheat the oven to 190°C, fan 170°C, gas 5
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Line the pastry case with crumpled baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the beans and paper and cook for 5-10 minutes until set and dry. Remove from the oven and reduce the temperature to 180°C, fan 160°C, gas 4.
- Squeeze the sausages out of their skins into a mixing bowl. Mix in the breadcrumbs, parsley and cheddar, if using. Spread the chutney thinly over the base of the pastry case, then spoon the sausage filling on top, heaping it up slightly in the centre. Take the pastry sheet out of the fridge, cut into long narrow strips and lay randomly across the pie, in different directions, to represent the bandages. Brush with milk, then bake on a tray for 45 minutes. The sausage filling should be piping hot in the centre when pierced with a metal skewer.
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The pie can be served either at room temperature or slightly warm, but let it cool for at least 30 minutes if serving warm.
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For the mummies’ eyes, stamp little rounds from the cheese slice, using a tiny round cutter or a plain round piping nozzle. Add pairs of eyes to the top of the pie and draw on pupils with black food colouring, using a fine paintbrush or a toothpick.