Who ate all the sausage and caraway pies? You did, and we don't blame you - this sausage pie recipe is just too tasty!
Takes about an hour
1. Skin the sausages or squeeze them into a bowl, throwing away the skins. Add the pancetta, sun-dried tomatoes, caraway seeds, pepper and mustard then mix together well - there should be enough salt in the sausages and pancetta so you shouldn't need to add any.
2. Open out the pastry and cut into six even-sized rectangles. Divide the sausage mixture between the pastry then fold over each rectangle to enclose the filling. Using a fork or your fingers, press firmly around the edges to seal. Mix together the egg yolk and a pinch of salt then brush over the parcels. Transfer to a baking sheet and, if you have time, chill for half an hour or so (this resting means they will rise well in the oven later).
3. Bake at 200°C/fan180°C/gas 6 for 30 minutes until golden and risen. Cool a little and serve warm, or cool completely, wrap in waxed paper, and pack into your picnic basket.
Tip: These scrummy little pies are fantastic for picnics and lunch boxes. They can be made a day or two ahead, so, if you've got time, cook them at home before you set off for your weekend. Choose decent pork sausages but avoid sausage meat as it has a very pasty texture and little flavour.
© delicious. magazine
Choose a deep pink, strawberryish rosé from Australia or California.
The best chefs on TV and over 6,000 recipes