I suspect this recipe was born out of some bizarre twist on how americans interpret english cookery and pies.  Perhaps it is not a meat pie in the classical sense, but hey, it’s got meat… and it’s in a pie… Dig in!

You will need:
75g crispy bacon (cooked)
250g trimmed smoked back bacon (cooked)
450g Irish sausages (I used 8 thick Richmond sausages)
250g white mushrooms (sliced and pan-fried)
1 tin (415g) Heinz baked beans
375g Ready-rolled puff pastry
1 egg

Yield: 10-inch pie

1. The first step is to pan fry the mushrooms, cook the crispy bacon, back bacon, and sausages according to package instructions.

2. Once semi-cooled, crumble the crispy bacon into large pieces, rip or cut the back bacon into pieces, and slice your sausages into bitesize pieces.  Set aside.

3. Roll out your puff pastry so that you can adequately cover the inside (bottom) of your pie as well as make a lid for your pie.  Line the base of your pie tin and bake at 180C for 5-10 minutes until the pastry puffs up and begins to brown ever-so-slightly.

4. Immediately add the back bacon, then sausage pieces, then spread the beans over.  Next add the mushrooms and finish with the crispy bacon on top.  Drape the puff pastry pie lid over and trim away any excess.  If you are skilled with a knife, you can quickly add a shape or decoration using your trimmings.

5. In a small bowl, crack and whisk your egg.  Brush the pastry lid of your pie with an eggwash.

6. Replace in the oven and cook for 25-30 minutes at 180C.

7. Allow to cool for 5 minutes before serving.

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