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Serves 6


2 lbs. flaky pastry
1 lb. pork sausage meat
1 onion, thinly sliced
1 tbsp. sunflower oil
3 eggs, beaten
8 fl. oz. whole milk
1 tbsp. fresh green sage, finely chopped
1 tsp. salt
1 tsp. black pepper
4 oz. Wensleydale cheese, grated


Preheat oven to 375 F (190 C). Preheat a cookie sheet. Roll out pastry to 1/4 inch thickness and line a deep, 9-inch springform baking pan. Chill in fridge until needed. Reserve remaining pastry for lid and pastry leaves.

Heat oil in a frying pan. Crumble pork sausage meat. Fry meat and onions for 8 minutes until browned. Add pork mixture to pastry case.

Reserve 1 tbsp. milk for pastry lid. Beat eggs, milk, green sage, salt, and black pepper. Pour egg mixture on top of pork. Stir to combine, but be careful not to break pastry case. Sprinkle with Wensleydale cheese.

Moisten edges of pastry case with water. Put pastry lid on and crimp sides to seal. Brush milk over pastry lid.

Put pan on cookie sheet and bake pie in oven for 40 minutes until golden brown. Allow to cool and put on a wire rack until cold. Cover with foil and chill in fridge for 10 minutes. Serve cold in slices for a picnic, buffet, bagged lunch, or snack. Great served with English Ploughman's pickle or pickled onions.