Sausage Pie - Miele DGC 6000 XL Cookbook

Ingredients
Pastry:
250 g plain fl our
125 g butter
1 medium egg
Salt
Filling:
2 bread rolls from the day
before
200 ml lukewarm milk
500 g medium thick
Cumberland sausages
1 tbsp oil
1 onion
½ bunch tarragon
1 heaped tsp mustard
2 medium eggs
Nutmeg
Salt
Pepper
Butter for greasing
Flour for dusting
2 tbsp breadcrumbs

Sausage pie

Serves 6–8
1
Quickly knead the fl our,
butter, egg and salt to a
shortcrust dough and leave to
rest in a cool place for an hour.
2
Dice the rolls and soak in the
milk.
3
Roll the sausages into one
large spiral and fasten with a
wooden skewer. Fry in hot oil on
both sides, remove and place to
one side.
4
Peel and fi nely dice the
onions, add to the fat and
lightly brown. Leave to cool a
little.
5
Finely chop the tarragon,
combine with the soaked
diced bread, onions, eggs and
mustard and season with salt,
pepper and nutmeg.
6
Grease a 20 cm diameter
springform tin, roll out 2/3 of
the pastry on a dusting of fl our
to a thickness of approx. 3 mm
and line the base of the tin with
it, raising the edges to form a
rim.
7
Sprinkle the dough base
with breadcrumbs, place
the coiled sausages on top and
spread the fi lling over them.
8
Roll out the remaining pastry
and make a small hole in the
middle and place it over the pie
as a lid. Bake until golden (see
below for settings).
Settings: Step 8
Function: Combination mode/
Conventional heat
Step 1
Temperature: 100°C
Moisture: 100%
Duration: 10 minutes
Step 2
Temperature: 170-190°C
Moisture: 30%
Duration: 35 minutes
Shelf level: 1
Savoury treats 237