It’s Paleo Pie Sunday and what better way to celebrate than with today’s signature breakfast pie. Flavours of the traditional english favourite made healthy into one amazing ‘pie’.
A lean pork mince base, preservative and grain free Toulouse sausages, organic eggs, shiitake mushrooms and sweet tomatoes fresh from The Tomato Stall at Borough Market yesterday.
Such a pretty thing… It’s a table pleaser for Sunday brunch.
Serves 4 (using a 20 inch sandwich tin)
- 280gm pork mince
- 1 garlic clove, finely chopped
- 1 small red onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried tomato mix
- 1 tablespoon chopped fresh parsley
- 1 tablespoon tomato puree
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 6 good quality sausages
- 270g cherry tomatoes
- 1 tablespoon dried oregano
- Extra virgin olive oil
- Handful of shiitake mushrooms
- 5 eggs (including one for the top)
- Salt and pepper
- Fresh basil leaves to garnish
Preheat the oven to 190C.
Par roast the sausages in the oven for 20 minutes.
Combine all the base ingredients together and transfer to a lightly oiled sandwich tin. Spread the meat mixture across the base and up the sides to make 1-2 cm deep crust. Par bake in the oven for 20 minutes.
Meanwhile, slice the cherry tomatoes in half, arrange on a baking tray and drizzle with olive oil, oregano and a pinch of salt and pepper. Roast in the oven for 10 minutes.
Once the base is cooked, drain the juices and you’re ready for the toppings.
When the sausages are almost cooked, slice in half lengthways down the middle so you have two halves. (They will continue cooking when the pie goes back in the oven). Place to one side.
Whisk 4 of the eggs, seasoning with salt and pepper and pour on top of the meat base.
Arrange the sausage halves, tomatoes and shiitake mushrooms on top and bake in the oven for a further 20 minutes, or until the eggs have set.
Add a fried egg to the top and some fresh basil for a little extra pizzazz! And there you have it… Breakfast pie.
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