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Sausage, bacon & egg pie


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Line a springform cake tin with pastry and then kitchen foil. Put the rice in the centre and cook in the oven for 10 mins. Then carefully remove the foil with the rice and cook the pastry in the oven for another 5 mins. 
  • While the pastry is blind baking, heat a little oil in a heavy-bottomed pan and gently sauté the red onion, carrot and celery until tender, stirring now and again. 
  • In another pan, cook the bacon in a little hot oil until crisp around the edges. Drain well on kitchen paper towels. 
  • Transfer the vegies to a large bowl and combine with the sausage meat, grated cheese, seasonings, chutney and 1 beaten egg until well incorporated. 
  • Then fill the pie shell with the mixture and evenly flatten out. Lay the bacon over and break 4 eggs on top. 
  • Cut a pastry sheet in a round the size of the cake tin and place on top. 
  • Combine the remaining egg with the milk, and brush the pastry all over. Then cook in the oven for about 35-40 mins until golden brown and risen. (If browning too much, cover with foil.) 
  • Cut into wedges and serve with a simple green salad on the side.


  • 3 shortcrust pastry sheets
  • 2 cups rice
  • olive oil
  • ½ large red onion, finely diced
  • ½ medium carrot, finely diced
  • 1-2 celery stalks, finely diced
  • 4 streaky bacon rashers
  • 500 gm sausage meat
  • 100 gm grated tasty cheese
  • sea salt & freshly ground pepper
  • a good slurp of tomato chutney
  • 6 large eggs
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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