READY IN: 2hrs
150gmushrooms, finely diced
1⁄2 onion, finely diced
1 1⁄2 cupsbaked beans
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.
Source: Read Full Article