Makes 6-8
Preparation time: 30 minutes Baking time: 20-30 minutes
Oven temperature: 190˚C

• 6-8 medium eggs
• 1 pack pork bangers
• 1 small onion, finely chopped
• 45ml finely chopped Italian parsley
• 2 rolls ready-made shortcrust pastry
• 1 egg, lightly beaten

1 Put the eggs in a pot, cover with water and bring to the boil. Boil for 6 minutes, then drain and cool off under cold water.

2 Squeeze the sausage meat out of the casings. Mix in the onion and parsley.

3 Unroll the pastry and cut 8 circles each big enough to line a muffin tin. Grease the muffin tins and line with the pastry. Cut out 8 circles to form lids for the pies.

4 Peel the eggs and press the sausage mixture around them. Put them into the pastry. Press extra sausage meat into the pie to fill it up. Brush the edges of the pastry with egg wash.

5 Cover with the pastry lids and press the edges together with a fork. Make a small hole in the top of the pastry using a skewer. Decorate with left-over pastry, if you prefer.

6 Bake in a pre-heated oven for 20 minutes, or until the pastry is golden and crisp. Serve warm or at room temperature.

Text and image: Ideas magazine