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Method Prep:30min › Cook:15min › Ready in:45min
Make the shortcrust pastry topping: Sift the flour and salt in a bowl and rub in the butter until the mixture resembles breadcrumbs. Add water until dough holds together, then form the pastry into a ball, wrap in cling film and place in the fridge while you make the filling.
Preheat oven to 180 C / Gas 4.
Dice the onion and roughly chop the mushrooms. Fry both the onion and mushrooms in the oil.
While the onion and mushrooms are cooking, grill or pan fry the sausages until fully cooked. When the sausages are cooked, slice them into six pieces each and add them to the onion and mushrooms.
Add the baked beans to the filling, along with the tomato and garlic purees. When the mix is heated through, transfer it to a pie dish.
Remove the pastry from the fridge and roll to fit your pie dish. Place the pastry over the top of your filling in the pie dish and make a hole in the middle of the pastry to let the steam escape. Brush the pastry top with either milk or egg to ensure you get a lovely brown pastry crust on your pie.
Place pie in the oven for 15 to 20 minutes until pie crust is golden brown.
As you have already cooked the pie filling, when you put the pie in the oven, you are only cooking the pastry top and keeping the filling warm. Please ensure you adjust the cooking time/oven temperature if you need to re-heat the pie filling as well as cook the pastry.