Cannellini Bean, Bacon & Sausage Pie recipe

Method

1. Heat the oil in a large pan over medium heat. Add the onion and lardons and cook, stirring regularly, until the onion is soft.
2. Next, add the sage, thyme and sausage meat, breaking up with a wooden spoon, until the sausage meat begins to brown.
3. Stir in tomato puree, passata, stock, beans, Worcestershire sauce, mustard and simmer on a low heat for 15 minutes. Season and set aside to cool.
4. Preheat the oven to 180°C.
5. Fold the shortcrust pastry sheet in half and roll out into a large rectangle.
6. Line a large oval 29 cm pie with the shortcrust pastry, allowing excess pastry to overhang. Chill for 20 minutes, then trim pastry. Line the shortcrust pastry with baking paper and baking weights. Bake for 20 minutes, until pastry is light golden. Remove the weights and paper and bake for a further 5 minutes.
7. Fold the puff pastry sheet in half and roll out into a large rectangle
8. Spoon cooled sausage filling into pastry shell. Gently place the puff pastry over the pie filling, allowing pastry to overhang. Trim the excess puff pastry and use the trimmings to create decorations for the top of the pie. Cut a small hole in the centre of the puff pastry sheet to allow steam to escape.
9. Using your fingers to crimp the pie edges. Arrange decorations on top of your pie and brush the pastry with egg wash.
10. Bake for 50 minutes until pastry is golden brown, serve with a side of your favourite green vegetables