Sausage, Apple and Sage Plate Pie

A very simple but also very delicious pie! The only thing we'd do differently next time is to use the shortcrust pastry as a topping only - using pastry on top and below results in too much pastry compared to too little filling.

DH made this dish for Perfect Day of Pi (3/14/15) - only to realize upon serving it that he had used a square baking dish... ouch...

We used the shortcrust pastry from Ottolenghi.

Edited 19 December 2016: We've been making this pie regularly ever since. It's quite easy and very delicious, but there are a few things we've changed:

• The dish doesn't contain any vegetables at all (I don't count the 'two small apples' as vegetable, because they are, well, fruit). Because I'm too lazy to make an extra vegetable side dish, we added three chopped carrots to the filling (add them to the frying pan before adding the sausage and after adding the onion), and an extra apple (Granny Smith apples work well).

• As mentioned before, we use shortcrust pastry as a topping only, because doing otherwise results in too much pastry compared to too little filling. However, as we've started adding carrots and an extra apple, our pie now has more filling than it used to and we might give the pastry lining another try. It's really important though to make the pastry thin. I think I'll also use a metal dish next time to see if that helps (this is only mentioned in passing, so I always forgot and used a ceramic dish).

• Even with the carrots and the extra apple, it only yields four very small portions; it's three rather than four servings.