Sausage, Tomato & Mozzarella Pie

Sausage, Tomato & Mozzarella Pie

We love these warming hand-made pies. If you don’t want to make the pastry yourself, you can substitute it with a store-bought puff pastry of your choice, but we think you should give it a go, it’s as easy as pie!


You will need:

For the pastry (Makes 6 Pies):

  • 300g Plain flour, plus extra for dusting
  • 2 Tbsp of Caster Sugar
  • 250g Unsalted Butter (diced into 1cm pieces and chilled)
  • 8 Tbsp of Ice-cold Water
  • 1 Tbsp Salt
  • 1 Egg (for brushing the dough before baking)
  • For the Filling:
  • 1 Tbsp Olive Oil
  • 1 Small Onion (diced)
  • 1 Garlic Clove (finely chopped)
  • 4 Skinned Pork Sausages
  • 200ml Passata
  • 150g Grated Mozzarella


  1. Put the flour, sugar and 1 tsp salt into a large bowl and mix to combine. Add 1/4 of the butter and toss to coat
  2. Using your fingertips, rub in the butter until it resembles fine breadcrumbs
  3. Add the rest of your butter and toss in the flour mixture
  4. Using your fingertips, press each piece of butter flat
  5. Put the bowl into the freezer for 10 minutes to firm up
  6. Remove the bowl from the freezer and pour over 8 tbsp of ice-cold water, stirring with a spatula to form a shaggy dough
  7. Tip out onto the work surface and bring together with your hands. If the butter in the dough is feeling soft, chill for 10 minutes
  8. On a lightly floured work surface, roll the dough into a thin rectangle, then roll it up into a fat sausage
  9. Cut the dough into two pieces and form into flat discs, wrapping in clingfilm and chilling until needed. (You can freeze whatever you don’t use for another time, or you can make extra and freeze the excess!)
  10. For The Filling: Line a baking tray with baking paper
  11. Heat olive oil in a frying pan and fry the onion with the garlic for 5-10 minutes, until translucent
  12. Crumble the sausages into the pan, break up with a wooden spoon and fry the meat until it starts to brown
  13. Pour in the passata and simmer for 5-10 minutes until slightly reduced
  14. Cool to room temperature
  15. On a lightly floured work surface, roll the first disc of pastry into a large rectangle about 30cm x 50cm. Cut the dough in two, vertically, to make 2 long rectangles and cut each horizontally into 3 small rectangles
  16. Put these pieces of dough onto the baking tray lined with baking paper. Divide the filling between the pieces of dough, leaving a border of about 1cm around the edges and top with the mozzarella
  17. Roll out the second disc of dough, as before
  18. Brush the edge of each hand pie with a small amount of water and place a second piece of dough onto the filling, gently pressing the edges together with a fork to seal
  19. Chill for 30 minutes until firm
  20. Heat the oven to 190C/fan 170C/gas 5
  21. Remove the pies from the fridge, brush with beaten egg
  22. Using a sharp knife, press a couple of holes into each pie
  23. Put the pies into the oven for 35-40 minutes or until golden brown
  24. Cool on a wire rack before serving
  25. Serve warm or at room temperature