Pieminister’s sausage, potato + cider pie

sausage-pie-14sausage-pie-15sausage-pie-8I reached a work milestone a couple of weeks ago: I had my six month anniversary. Six whole months of full time employment. I am adulting to the max 😆

sausage-pie-10I work at NHS Blood and Transplant – the UK/England’s organisation for organ, tissue and blood donation. {It’s a bit weird, we only do blood for England, but organs for the whole UK – another story for a different time}. I had wanted to work for them as soon as I gave blood for the first time {March 2016} and was lucky enough to land a place on their first ever graduate scheme… Right now, I work in ICT.

sausage-pie-12 Yeah. ICT, and I did a Biology degree.

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On my one of my first days back in July of last year I was thrown straight into the deep end with a meeting with Microsoft and they could have been speaking Cantonese for all I understood. Luckily I can say that my knowledge of all things cloud, LAN and enterprise architecture {sadly nothing to do with Star Trek} has improved since then but I don’t think I go more than a day without being some level of puzzled!

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Most of the other graduates started  in September so the whole cohort collectively moves on to placement no.2 at the end of this month. As such, we have to write a 2,000 reflective essay about our time in the organisation so far, and let me tell ya, it’s been way harder than it sounds. I feel like I’ve been an undercover employee for the past six months and now I’ve been busted and have to spill all my secrets.

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Over the past week I’ve been staring down a blank Word document and been battling to write more than ‘umm, it’s been alright I guess’. What has worked has been trying to remember the sorts of observations I’ve made out loud to friends when they’ve asked me how the 9-to-5 life is going and as of today, I’m on 1,800 words 🎉

This all has very little to do with pie, but I like to take comfort in the fact that whilst my ICT knowledge and reflective abilities may be lacking, I can still bake. This is a recipe from Pieminister, a Bristol institution – enjoy!

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Sausage, Potato and Cider Pie

This recipe is from the Pieminister book ‘A Pie For All Seasons’.

Ingredients

Pastry
  • 400g plain flour
  • 200g suet
  • pinch salt
  • 120 – 150ml milk
Pie Filling
  • approx. 500g new potatoes
  • 1 large brown onion
  • 25g butter
  • 1 bramley apple
  • 1 tsp sugar
  • 100ml cider {I used Orchard Pig’s Charmer}
  • 1 tbsp mustard
  • approx. 500g good quality, pork and herb sausages
  • 1 egg

Method

Make the pastry by stirring together the flour, salt and suet in a bowl. Pour in the milk and stir until sticky; you may not need all of it.

Tip the pastry out onto a clean surface and knead gently until it comes together. Wrap in clingfilm and put in the fridge to chill.

Slice the new potatoes thinly and boil for 10-15 minutes, until soft. Drain and set aside.

Dice the onion. Heat the butter in a frying pan or casserole dish and fry the onion in it on a low heat until it becomes translucent.

Peel and core the Bramley apple and chop into bitesize chunks. Add it to the onion along with the sugar and cook gently until it’s tender, but not falling apart.

Pour the cider into this mixture and continue to cook on low until it has almost completely evaporated. Stir in the mustard. Take off the heat and leave to cool.

Cut open the sausages and remove the skins, putting the sausagemeat into a mixing bowl. Add the new potatoes and mix with your hands. If baking the pie straight away, preheat your oven to 180*C.

Divide the pastry roughly in half and roll out the bigger piece on a floured surface to around the thickness of a £1 coin, large enough to line a pie dish. Transfer the rolled out pastry into the dish.

Once the cider-apple-onion mixture is cool, add it to the sausagemeat and potatoes and stir through. Spoon all of this mixture into the lined pie dish.

Roll out the smaller piece of pastry to form the lid.

Crack the egg into a mug and give it a quick whisk; brush it onto the edges of the pastry and put the pastry lid on top of the filling.

Crimp where the two edges meet by positioning your index finger on the top of the pastry, pointing away from the pie, and using the thumb and index finger of your other hand to pinch the pastry either side of it.

{If making this pie in advance, stop here – cover the pie and put in the fridge until ready to cook.}

Brush the pastry with the remaining egg and bake for approx. 40 – 45 minutes; making sure that the filling is hot. As my pie had been chilling in the fridge for a few hours, I increased it to nearer 55 mins’ baking time.

Serve with greens and mash if you fancy even more potato ❤

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