This British Classic Sausage Pie Is Almost Forgotten

That is high quality right there, simple ingredients, sausage, meat, onion and tomatoes. That is our sausage, onion, tomato pie. Look at that. Hi everyone, welcome to Backyard Chef, I'm Rick. Today we're doing a classic. Now I don't know around the world but you know this was cooked pretty regular in the UK and it's been very much requested and I said yes I can do it. We've got some sausages, we've got some onion, tomato and we've got a little bit of garlic. Now garlic wasn't in the original recipe but we've modernised it. We've got some garlic, you know, who came from a household that you know this stuff they used to say it's foreign muck, we don't put that in. But you know those are the long, long time ago days. And we use garlic pretty much regular apart from the folks that can't eat it. So it's an easy one this. We're going to make a sausage, tomato and onion pie. We're using ready rolled, that makes it easier. I've already rolled mine already this morning and I'm going to do a square pie for a change. You know we're not at a square pie for a while. So this is an 8 inch tin. Let's get on and do it, come on. Right what we're going to do is take the skins off these sausages. Now you can use any sausage you like you know and you could use Italian sausages and you can put Italian herbs in there and have like an Italian sausage, onion and tomato pie. Chuck in some olives, oh you've got a posh one. Okay so we're going to take the skins off here and we are just going to put the sausage meat back in here. Now some people will say well just chuck it in a pan but I'm frying the onions, tomatoes first before the sausage. So we want these skins off here, come on. Nice and steady, nothing of a job is it? And obviously you know you could do this with savoury mince. You could make up your own mince meat and not use sausages. This is just a quick way and this was an actual recipe you know. Sausage, onion, tomato pies were around as a quick meal. And the good thing about this as well for all the people that have never had it before. This cold is superb, honestly. Cold with chips, not potato crisps, chips and salad, amazing. You know absolutely fabulous with pickles, you know pickled onions, beetroot, a bit of salad, some chips, oh awesome. Anyway there's our sausages, we digress. We've got some garlic, we're going to give it a crush. We're going to mince it up as big as small as you like, that's entirely up to you. Okay, nice and steady, come on, there we go, nice and straightforward. Onion and tomato, okay we've got a couple of onions here look. We want to slice the onions, slice it any which way that you normally slice your onions. Okay, nice and steady down there like that. Okay now our tomatoes, decide whether you want that end, up to you. Decide whether you're going to slice it or cube it. So you know it's up to you, you can cube it up or you can slice it up, up to you. Now I'm using fresh tomatoes, you can use tinned, up to you. And I'm going to do a selection of sliced and chopped because we're not really bothered. So we want to bring in a cooker and a pan. Nice easy cook this one, we want in there a little bit of oil and butter. Now you can just use butter, you can just use oil. Okay the way we're going to do this is an old-fashioned cook way. Get this in there, we want the onions in, garlic in, sausage meat in, tomatoes in. In there with your sliced onions. Now these you can brown, you can caramelise off, it's all flavour inside your pie. So it's entirely up to you how far you take your onions. We're going to give them a good 10 minutes in there. Now it's a little bit of salt, not much. And you could go a little bit of sugar in here. I've said it, we'll do it, there you go. So take your time, now the little bit of sugar is going to help caramelise these onions. But you know it's going to work wonders, we're going in there with some tomato puree. And those tomatoes, so it's going to kick against the acidity of all of that. And it's going to make this a very tasty dish, instead of cook off those onions. So we cook all this off first and let it cool down. Oven will be on at about 200 today, somewhere around about there. So this will cool down as we roll out our pastry and we're making a pie. Oh, getting a singe and tinge on there, look. That's fabulous, keep going. Okay, we can go in there with that garlic. Get that in, nice little 30 seconds and then stir it all through. And then in with your sausage meat. Come on, let's have it in there. It's going to cook, isn't it? We don't have to worry about it too much. Right, we want to be going in there. Our sausage meat, come on. Break it up and cook it off. Fabulous. Most sausage meat contains a good percentage of salt. So you probably do not have to salt this as such. If you like a little bit more salt, obviously give it a taste when it's fully cooked. And adjust accordingly. Now what I'm going to do is put some pepper in here and some thyme. You know, yes, your sausages, it depends what you're using. Your sausages could be very herby. It's up to you. You know, you could go in here with mixed spice. A little bit of pepper in there. You can go in with mixed spice, Italian herbs, whatever. It depends what flavour you want inside. There's no right or wrong way to make a sausage tomato onion pie. Just break it up, cook it down. This is a fantastic filling. Look at this. And then we've got a little bit of colour and cooking on this sausage in a minute. We're chucking the tomatoes. And we want to be cooking the tomatoes till they go a bit mushy. Cook out some of that fluid in there. Then we don't have such a wet pie. But we do need moisture. You know, to be fair, if I had some crusty bread, some of this would be going in a slice of crusty bread. Sausage and onions. Oh, man. You care when you've cooked your sausage meat to how you like, whether you browned it or not. In there, tomatoes. Bring them in and start cooking them. We want these mushy. This is going to be our moisture in here, if you like. We will add a tablespoon of tomato puree and a splash of Worcester or Henderson's. Just to give it that depth of flavour in there. Worcester or Henderson's. Nice little stir through. What's the difference between Worcester and Henderson's? Anchovies. Anchovies in Worcester sauce, not in Henderson's. Henderson's is all vegetarian. And for all those people who keep bleating on about Henderson's was first. It wasn't. Worcester sauce came first. Henderson's was a copy. And yeah, I'm from the same place. Henderson's was made. Okay, we can go in there. Tomato puree. Cook that in. That's going to cook in there really nicely. With all that fluid from those tomatoes. Just keep giving it a stir. We don't want to burn anything, obviously. Just keep cooking it now. That's what we're looking for. We want this jamminess inside. But it's going to be really moist. So just keep it going. Take down those tomatoes a little bit further. Okay, that is looking good. That's flame off. We've got this nice moist jamminess there, look. That is what we want. We want enough moisture inside our pie without making it too soggy. So we just want that to cool down. We want some pastry. We want some pastry for the sides and the bottom and some for the top. So you split the pastry to how you think will fit your tin. Whether you're using a round one or a square one. Up to you. And we're going to give that a roll out. And obviously it's got to fit the tin. So on there. A little bit of that. And we're going. Come on. Oh yeah. I think that should get it. Right, we've got to get that in there. And obviously no drama. Straight into the bottom. Squash it in right into the corners. Hey, you know I've not made a square pie for. Hey, you know I've not made a square pie for such a long time. Keep making round ones. I just fancied a change today. Leave a bit of an overhang. That's looking like it's gone down there, isn't it? I think. Just give it a little shufty there. Got a little bit too much pastry on this side I think. We'll just come off with there. Handy you look. We don't need all that. Keep some. Right. Now we're in the bottom there look. Absolutely fabulous. Now you can roll out the top to fit. Whilst we're on with the rolling. And then we can get the filling in there. Make sure your oven's on 200 degrees. There abouts. In we come. Stick in our filling. So we want our filling in there. Into the corner. Come on. Oh, this is looking lush. Nice and steady. Get it in there. And we want our lid on there. Of course we do. Dump it in there like that. Right down to that filling. Okay, now you've got all this on there. You can have a big crust on there. Or you can take a little bit of that off. So we're going to take a little bit off. And we're going to fold it all in together. You'll see you in a minute. But we don't need all that. If you like a big crust on your pie. Great. Keep it. We're going to bring it in. And squash it. We're going to have a nice pastry top on this. It's going to be a nice thick old-fashioned crust. Now if you've got too much like that. Obviously it's going to be too much. Come on. We need it with the right thick corner. Mind you that doesn't matter. That's very old school. That is sensational. Just like that. We don't have to do any more with it to be honest. That will bake just fine. But you know you want to do the old two finger, one finger job. Put a little bit of a crust on there. Look at that. Sensational. Put your pie on your tray. Egg wash it. And a couple of vents. So it's a nice little egg wash on there. A couple of vents. There's a lot of fluid to come. Or steam to come out of there with all that tomato and everything. There you go. Stick it in the oven. Stick it in the oven 35-40 minutes. Come on. Okay when you've had 35 minutes. You should have a nice golden pie. That is sensational. Oh there's something about square pies you know. They look spectacular. You know we see round pies all the time. A square pie looks a little bit special. And you know with a square pie you can all have a corner. There we go. That should have cooled down enough. That's at about 10 minutes. It still feels quite warm actually. But we want to be getting that out of there don't we? Come on. So let's have that out of there. Okay. Oh look at that. There we go. Come on. Slide that pie onto there. Oh yeah. Oh there we go. Straight through that pastry. I'm gonna take the corner out. Of course we are. We all have a corner. Come on we're just gonna go for it. Hope it all doesn't fall out. Oh that is a bit special. On there. Oh yeah. And if you like it a bit of Bovril gravy. Now that is real old school recipe. Look at that. That is proper class. That is high quality right there. Simple ingredients. Sausage, meat, onion and tomatoes. That is our sausage, onion, tomato pie. Look at that. Oh we're in. Oh come on look at this. We've got a lovely pastry top. We've got that filling in there. Oh come on. Completely off the charts. Fantastic tomato, sausage flavour and underlying onion. Old school class. There you go. A classic old recipe that was made and might get made again actually. Oh yeah. What a combination. There you go. If you like what we're doing big thumbs up. Subscribe to the channel or ring that bell. Catch you in the next video. That is beautiful.