• cornichons, to serve (optional)
  • salad, to serve (optional)

For the pastry

For the filling


  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Tip the flour and butter into a food processor and process to fine crumbs. Add 2-3 tbsp cold water and pulse until it forms a firm dough. Tip out onto a lightly floured surface and knead briefly to form a smooth ball. Roll out and line the base and sides of a 21-22cm deep flan tin or 20cm springform cake tin. Trim the edges and chill the tart case while you prepare the filling.

  • STEP 2

    Put the eggs in a small pan and cover with cold water. Bring to the boil, then simmer for 4 mins. Cool quickly under running cold water and peel off the shells.

  • STEP 3

    Chop the parsley and thyme. Tip the sausagemeat into a large bowl and add half the herbs, a little salt and plenty of freshly ground black pepper. Press a third of the sausagemeat over the base of the pastry case and make a circular trench in the sausagemeat. Trim the ends off each egg and line them up to form a ring of egg, then cover with the remaining sausagemeat, forming a smooth dome and making sure the eggs are completely covered.

  • STEP 4

    Mix the remaining herbs with the breadcrumbs and oil, and sprinkle evenly over the pie. Place on a baking sheet and bake for 1 hr until the pastry is golden, the filling cooked and the topping crisp and golden. If there are any juices bubbling around the edge of the pie, carefully tip them into a jug and discard. Leave the pie to cool in the tin. Will keep in the fridge for a few days. Take to the picnic still in the tin covered in foil or cling film, and serve cut into thick slices with cornichons and salad, if you like.


It’s easier – and cheaper – to make your own rather than buying a pack. Plus, it’s a great way to use up leftover bread. Simply break up a few slices of white bread without crusts and dry in an oven preheated to 160C/140C fan/gas 3 for 10 mins. Blitz in a food processor to make fine crumbs, then freeze in usable quantities. 

Goes well with


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