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Sausagemeat Pie

A pastry pie filled with sausage meat, onion, thyme, and black pepper.

From the Wikibooks Cookbook · 10 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sausagemeat Pie

Oven180°C
Total1 hr

Ingredients

Directions

Make the pastry

  1. Add 1 pinch of salt and 1 pinch of mustard powder to the flour.

  2. Mix together the suet and flour with enough water to make a doughy consistency.

  3. Cut the pastry into two portions, one slightly larger than the other.

Assemble the pie

  1. Roll out the larger portion and use it to line a small buttered pie dish.

  2. Finely dice the onion.

  3. Mix together the sausage meat, diced onion, a pinch of thyme, and plenty of black pepper.

  4. Mash the mixture into the pie dish, making sure there are no voids.

  5. Wet the edge of the pastry where it covers the lip of the pie dish.

  6. Roll out the remaining pastry and cover the pie.

  7. Lightly crimp the edge with your thumb and trim.

  8. Cut a hole in the top centre of the pie to allow steam to escape.

Bake and serve

  1. Bake in the oven at 180°C until golden brown on top (30–40 minutes).

  2. Serve with a little gravy poured over the top.

Nutrition, whole recipe (rough)

856Calories
42 gProtein
27 gFat
108 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Waternot in our table0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Mustard + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together913 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plain flour
Forms the pastry structure that holds the filling and bakes into a crisp shell.
Suet
Adds fat to the pastry, giving it a short, tender texture.
Sausage meat
Forms the main filling, providing savoury flavour and moisture as it cooks.
Onion
Adds sweetness and aroma as it softens within the filling.

The step that matters

Mash the mixture into the pie dish, making sure there are no voids.. Air gaps trapped under the pastry can let the pie collapse or leave pockets. Packing the filling firmly keeps it dense and evenly cooked, with a clean slice.

Swap the onion

How well each one fits the dish's main ingredients (flour, mustard, meat, thyme, pepper, butter):

  1. Shallotfits better
  2. Chivefits better
  3. Horseradishfits better
  4. Onionthe original

Fit is the average pairing score against flour, mustard, meat, thyme, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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