Sausage & Egg Pie with Sticky Pickle

A Stokes recipe by our Resident Chef

  • Serves 5+
  • 45 Minutes
Food Made Better

What you'll need

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Jar 430g
Case 6x 430g
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  • 500g Sausage Meat
  • 2 Sheets Ready Rolled Puff Pastry
  • 2 Free-Range Eggs
  • Salt and Pepper


  1. Start by seasoning the sausage meat with salt and pepper and hard boil one of the eggs.
  2. Grease a pie dish and line with 1 sheet of the puff pastry, cutting away the edges.
  3. Fill the dish with half of the sausage meat, pressing down so there are no air gaps. Make a well in the centre and place a hardboiled egg in the well. Cover with the remaining sausage meat and finish with a layer of Stokes sticky pickle.
  4. Cover with the second sheet of puff pastry, trim the edges and pierce a couple of holes in the pastry to allow the steam to escape.
  5. Brush with beaten egg and bake at 190°C for 20-25 minutes until golden. Allow to cool slightly before removing from the dish.
  6. As always. Enjoy!