Method
Line a tin, about 2" deep, with short crust pastry, layer in the this order -- sausage meat, sliced onion, chutney, herbs, sliced apple, and tomatoes.
Cover with pastry, slash the top in several places,
Brush the top with a little beaten egg and milk.
Bake in the oven, Reg 5 or 190 C for 35-50 minutes,
according to the size of the pie or your oven.
Cover the top with foil if it gets to brown.
This pie is delicious hot and is just as good for
buffet or a picnic.
Our independent taster made the pie using an 8" round spring clip tin,
12oz of short crust pastry, 1lb sausage meat, one onion, one cooking apple, a teaspoon of mixed herbs, Branston pickle and two large tomatoes.
Cooking time was 50 minutes.. The result was an excellent pie, large enough to
