Sausage & Egg Pie with Sticky Pickle

A Stokes recipe by our Resident Chef

  • Serves 5+
  • 45 Minutes
Taste without compromise

What you'll need

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

Ours is a scrumptious Sticky Pickle with our own unique blend of vegetables in a sweet and spicy sauce made with molasses and black treacle. Yum! Bring cold cuts to life with this, the Patron Saint of Pork Pies.


  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!