This Pie Has Australia Divided… Curried SAUSAGES in a Crust!

This Curried Sausage pie takes the classic Aussie curried sausages and transforms them into a rich, golden, family-style pie with a shortcrust pastry base and puff pastry lid. The thick, velvety curry gravy holds firm when sliced — perfect hot or cold.

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Ingredients
For the Filling
• 5–8 beef sausages (about 600 g)
• 1 large onion, thinly diced
• 2 carrots, peeled and diced (about 150 g)
• 100 g frozen peas (¾ US cup | ½ UK cup)
• 2 tbsp (20 g | 0.7 oz) plain/ all-purpose flour
• 2 tbsp (12 g | 0.4 oz) mild curry powder (e.g. Keens)
• 500 ml (2 US cups | 1¾ UK cups | 17 fl oz) beef stock
• 1 tbsp (15 g | ½ oz) tomato ketchup (optional for sweetness)
• 1 tsp (5 ml | 1 tsp) Worcestershire sauce (optional for depth)
• 1 apple, peeled and finely diced (optional for old-school style)
• 1 handful golden raisins (optional)
• 1 tbsp (15 g | ½ oz) butter or oil — more if needed
• Salt and black pepper to taste
• 1 tbsp (15 ml | 1 tbsp) cornstarch mixed with 2 tbsp (30 ml | 2 tbsp) cold water (optional, for extra thickness)
For the Pie
• 1 sheet ready-rolled shortcrust pastry (for base and sides)
• 1 sheet ready-rolled puff pastry (for top)
• 1 egg, beaten (for egg wash)

Bake in a preheated oven at 200 °C / 400 °F for 25–30 minutes, until golden and crisp.

#backyardchef #pie #aussie #curriedsausages #curry #currypie


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