Breakfast & Brunch

Full English Breakfast in a Pie

READY IN: 2hrs


  • 500gplain flour
  • 200gbutter
  • 100mlice water
  • 150gmushrooms, finely diced
  • 12 onion, finely diced
  • 2sticksthyme
  • 6sausages
  • 50gbutter
  • 1 12 cupsbaked beans
  • 6slicesstreaky bacon
  • 6smallhard-boiled eggs
  • 300ghash browns
  • 1 egg for egg wash

  • Add flour and butter to a food processor and blitz until it reaches breadcrumb consistency.
  • Add in the water and blitz until the pastry starts to form a ball. Remove, shape into a ball, wrap in cling film and chill for 30 minutes.
  • Chop the mushrooms then saute in the butter and thyme, cook until the moisture has evaporated and the mushrooms are fairly dry.
  • Put the hash browns in a food processor and pulse until roughly chopped.
  • Split the sausages and remove the meat from the skins.
  • Reserve one third of the pastry and roll the rest into a round. Use it to line a deep 6” springform or loose bottomed cake tin.
  • Fill the pie starting with the sausage mix, then adding the cooked mushrooms, whole boiled eggs, baked beans, bacon and then the hash browns.
  • Roll out the pastry lid and fix securely on top of the pie, sticking with egg wash and crimping the edges.
  • Decorate with pastry shapes if you like, then egg wash the whole lid and bake for 90 minutes at 200°C.
  • Let the pie cool in the tin for 15 minutes when you take it out of the oven, then slice and serve.
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