Comforting and flavoursome, this proper Sausage Pie with Beans is an irresistible family favourite. Made with crisp gluten free pastry, it can also be made dairy free.
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First published 5th November 2013… Updated 11th February 2023
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The story of my very delicious Sausage Pie with Beans…
You are going to LOVE my Sausage Pie with Beans. It’s actually been on the blog since November 2013… But you can be forgiven for not having noticed it, as the photos were absolutely dire. Either way… This very delicious pie is one of the most loved at GFHQ.
We are a confirmed ‘sausage family’ because we love them. Whether with mash, barbequed, oven-roasted or air-fried, they are a firm favourite. Indeed, these delicious pastry pies were born from the leftovers of another popular sausage meal… our utterly divine Sausage Casserole with Beans and Apple.
Wanting to eat a decent gluten free pie (which in 2013 was exceptionally difficult to find), I set about creating one using a thickened version of the casserole… Warming, full of healthy beans but with a meaty sausage bite, slightly apple-sweet and with a gentle chilli kick.
It worked. Actually, it worked INCREDIBLY well. Crisp pastry with no soggy bottom… A filling that is tasty, vibrant, wholesome, comforting and full of love… Easy to batch-make ready for tasty meals whenever you want them. And now I share the love with you… My ‘proper pastry’ Sausage Pie with Beans.
Why you’ll love this Sausage Pie Recipe
- It’s a PROPER PASTRY sausage pie… The real deal!
- The recipe shared includes the crispest, most wonderful gluten free pastry… But eating it, you would never be able to tell it’s gluten free.
- The pies can be made dairy free too.
- Sausage Pie can be made as one large pie for sharing or as several individual pies.
- It’s super-flavoursome, warming, wholesome and filling… Always a winner! THIS is the pie that has encouraged friends to fall off the ‘vegetarian wagon’… Although it can of course be made with veggie sausages too.
- If you’ve made a big batch of Sausage Casserole, it’s the best way to use leftovers to make a whole new meal with half the effort!
- The pies freeze fantastically (either completely baked or with raw pastry) making them great for making ahead or for batch-ready meals.
The best gluten free pastry for making Sausage Pies
Being a Coeliac (Celiac) family, we make everything gluten free. And we refuse to compromise… ever… either on taste or texture. So, when we make Sausage and Bean Pies, we ALWAYS make pastry at home that will encase the filling to perfection and will stay crisp when baked (regardless of whether it has been frozen or not).
The pastry used is our ‘go to’ Gluten Free Shortcrust Pastry. It’s versatile, easy to handle, bakes crisp and light, and is packed with nutritious protein-rich flours. And of course… You can’t tell it’s gluten free.
However… alternative shortcrust pastry recipes should also be fine. If you have a recipe you usually make, then (providing you follow the basic steps (outlined below) to avoid a ‘soggy bottom’) it’s probably good to use.
If you’re not Coeliac or gluten-intolerant, then Sausage Pie can also be made with standard wheat shortcrust pastry.
I have added a separate recipe card for the pastry at the bottom of the post as a double batch quantity of my standard pastry recipe. This will guarantee enough pastry for all the pies. If there is any leftover pastry, either use it for another favourite pastry recipe, freeze or mix it with some grated Cheddar, roll it out and make Cheese Straws.
Gluten Free Sausages… What you need to know
It’s really important to bear in mind that most sausages are made with ‘rusk’. And that rusk is NOT usually gluten free or safe for Coeliacs. Thus, it is essential when choosing the sausages to make a gluten free Sausage Pie, that you check they are labelled as safe.
The upside of this is that most gluten free sausages tend to have a higher meat content. This means the texture and flavour is (in my view) heaps better!
Most supermarkets do sell sausages that are made gluten free and are found in the normal chiller aisles. They should be clearly marked ‘gluten free’ on the front of the packet. Nonetheless, it remains important to ALWAYS check ingredient labels for any hidden gluten or risk from cross-contamination. Head over to my page ‘Coeliac Disease + Food – A Guide to Safe Eating and Cross Contamination’ for more information.
I usually use Pork and Bramley Apple Sausages to make both my Casserole and Sausage Pies as they enhance the fruitiness I love.
Making Sausage and Bean Pie dairy free as well as gluten free
If you are also dairy free, you can still enjoy my Sausage and Bean Pie. The filling is naturally dairy free (with no dairy ingredients). And the pastry can easily be made safe with a straight sub of butter for dairy free BLOCK alternative (such as Stork Baking Block or Flora Plant B+tter).
No soggy bottom… Tips to ensure the crispest of pastry bases
Let’s be honest… One of the most important things about ANY proper pie, is that the pastry should be crisp… on top and underneath. And that means NO soggy bottoms.
Why does pastry get soggy underneath? Well… the main reasons are: The filling was too wet; It was still hot when the pies were filled; The pastry wasn’t chilled before baking; Or the oven wasn’t hot enough. With that in mind, think ‘the opposite’ when making any pie! Here are my best tips for making sure your Sausage Pie pastry stays crisp…
- Make sure the sausage filling has been thickened. There are two options here… Either ‘reduce’ the liquid to a thick gravy by simmering on the hob. Or add a little cornstarch (UK cornflour) mixed with a tiny drop of water and stir into the simmering ‘stew’ until it thickens with the heat.
- NEVER fill pastry pies with hot, or even warm filling. Make sure it is completely cold first. Any warmth will melt the fat in the pastry and make it ‘wet’.
- For best results, fill, top and then CHILL the pies in the fridge before baking. This ensures that the pastry fat stays firm until the heat of the oven works its magic.
- Pre-heat the oven to FULL TEMPERATURE before baking. An oven that has not reached temperature is likely to melt the fat before it gets a chance to cook and crisp.
How to freeze Sausage Pies…
One of the great things about Sausage and Bean Pies are that they can be frozen. And that means they are ideal for batch making, making ahead, or for storing leftovers. Even better… The pies can be frozen at one of two stages in the process: Either filled but unbaked (with the pastry still raw). Or after the pies have been cooked.
Freezing the pies unbaked
Freezing the pies unbaked is the easiest option for making a future meal that is cooked fresh. Simply freeze the pies in the pie tins, on a flat tray. Once frozen, remove the pies from the tins (unless you have used ‘disposable’ foil tins) and store in either an airtight bag or container (with a piece of baking paper between each to prevent sticking). I usually stack frozen pies in a bag and place them back in the freezer, making sure there is nothing on top (to avoid any risk of crushing).
When making pies specifically for freezing, I usually make them in foil tins and leave them in the tins once frozen. Buy deeper tins (approx. 10 to 11 cm in diameter and around 3.5 cm deep).
Freezing them baked
Sausage Pie also freezes well when it has been fully baked. Let them go completely cold, before freezing in an airtight container, each separated by a small piece of baking paper.
How to defrost and reheat
When ready to eat the pies, remove them from the freezer and (whether raw or baked), defrost them completely.
For unbaked pies – make sure the pastry remains chilled before baking (to avoid a soggy bottom). And then bake as instructed in the recipe.
For pre-baked pies – Cover with foil and pop in a hot oven for about 20 minutes, or until the filling is piping hot. In the past, I have also taken leftover pies to work and reheated them in the microwave. The pastry doesn’t stay as crisp, but it still makes an easy, delicious meal that is the envy of everyone in the office.
Ready to make Gluten Free Sausage Pie with Beans?
The recipe for my Sausage Pies (and gluten free pastry) is below. I just know you’re going to love them. If you make them, please come back and tell me… You can leave a comment at the bottom of the post, rate the recipe using the star button ⭐️ or message me on social media. (Instagram, Facebook or Pinterest (@glutenfreealchemist)).
We also have lots of other gluten free savoury pastry recipes to tempt you on the blog… Why not try our
- Best Mince Beef Pie
- Red Pepper Tart with Tomato
- Chicken and Tarragon Pie
- Trio of Little Pies (perfect for picnics)
- Beef Bolognese Pie
- Homity Pie
- Salmon Pie with Mushrooms
- Spinach Tart or
- Gluten Free Cornish Pasty
And for lots more gluten free recipe temptation, head over to our full Gluten Free Recipe Index and have a browse from there….
All shared with my love… for FREE
Sausage and Bean Pies
Key equipment
- large sauce pan
- hob
- chopping board
- sharp vegetable knife
- can opener
- small bowls
- fridge
- Oven
Ingredients
Sausage and Bean Pie Filling
- 1 to 2 tbsp olive oil for frying
- 400 g sausages (gluten free)
- 75 g streaky bacon (approx 5 rashers) – chopped
- 1 large brown onion (chopped)
- 1 to 2 cloves garlic (crushed)
- ½ apple eating variety – peeled, cored & cut into cubes
- ½ red chilli fresh or dried – deseeded and chopped
- 75 g button mushrooms (halved or whole)
- ½ tbsp light brown sugar
- 2 tbsp concentrated tomato puree
- 90 ml apple cider
- fresh or dried herbs parsley, oregano, basil (to taste – about 2 tbsp fresh or 2 tsp dried in total)
- 400 g chopped tomatoes 1 standard tin
- 600 g tinned mixed beans kidney/cannellini/butter beans (drained)
- 75 ml boiling water
- ½ vegetable stock cube gluten free
To thicken
- Optional: 1 tbsp cornstarch (UK cornflour) mixed with a tiny drop cold water to thicken OR simmer to reduce – See Recipe Instructions
Shortcrust Pastry
- 750 g shortcrust pastry (approx) – See separate gluten free pastry recipe at the bottom of main blog post
Egg wash
- 1 egg mixed with a drop of milk and beaten well with a fork
Instructions
Sausage and Bean Pie Filling
- In a large saucepan, heat the oil over medium heat on the hob and fry the sausages, turning frequently until they are nicely browned on the outside. Remove from the pan and set aside.
- Put the bacon and onion into the pan and fry for about 10 minutes, stirring occasionally.
- Add the garlic, apple, chilli and mushroom and cook for a further 2 to 3 minutes.
- Add the sugar and tomato puree, stir through and cook for a further 2 to 3 minutes.
- Add the cider and herbs, stir and bring to a simmer.
- Mix the stock cube with the boiling water to dissolve and add to the pot with the tomatoes and beans. Stir through.
- Cut the sausages into chunks and return them to the pan.
- Simmer over a low heat for about 30 to 45 minutes to allow the flavours to mature and the liquid to reduce.
- If the 'stew' seems too 'wet', either continue to simmer to reduce a little more, or mix the optional cornstarch with a drop of water until smooth and add to the simmering pan, stirring continuously for 2 to 3 minutes until the liquid thickens.
- Remove the pan from the heat and allow the filling to cool COMPLETELY before making the pies, stirring intermittently as it does so.
Making Sausage and Bean Pies
- Get ready 8 individual deeper sided non-stick pie tins or foil tins (approx 10 cm diameter x 3.5 cm deep).
- Find a medium circular bowl larger than the circumference of the pie tins (judged to have a rim about the right size to cut the pastry to completely line the base and sides of each tin with a slight overhang).
- Divide the pastry dough into 3 pieces (this will make rolling easier and help to prevent the dough drying out through excessive rolling). Wrap the dough that is not being rolled in clingfilm until ready to use. Set one third aside to ensure there is pastry left for the pie lids.
- On a lightly floured surface (or lightly floured piece of baking paper), roll the pastry out (dusting the top lightly with flour to prevent sticking) to a thickness of about 2 to 3 mm.
- Using the rim of the bowl (upturned) as a guide, cut circles of pastry and use to carefully line the pie tins. Allow a slight overhang of pastry to give an edge to which a pastry lid can be stuck.
- Bring any remaining off-cuts together and re-roll. Stop at 8 pies to ensure enough remaining pastry (approx ⅓ of the original amount) to top the pies once filled.
- Fill each pie base with the completely cooled sausage and bean filling.
- Roll the remaining pastry and use the rim of a large cup/glass to cut circles to fit the top of each pie. Ensure the pastry circles are large enough to easily reach the edge so that it can be stuck and sealed.
- Before placing the pastry tops on the pies, moisten the pastry edge of each pie and the down-facing edge of the lids. Once placed, seal the edges by gently squeezing the bottom and top layers together with fingertips.
- Brush the top of each sealed pie with egg wash and place (uncooked) in the fridge for about an hour to firm and chill.
- Pre-heat the oven to 200 C/400 F/Gas 6.
- When ready to cook (or before freezing, if freezing raw), cut a couple of short slits in the surface of each pie using a sharp knife, to allow steam to escape during cooking.
- Bake for 30 to 40 minutes until the pastry is golden brown and the filling is piping hot.
- Serve with an optional side of potato, and some green veg, peas or sweetcorn.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
NOTE: The pastry recipe shared below is a double-quantity of my ‘go to’ Gluten Free Shortcrust Pastry. For full details and Step by Step Guide on how to make it, please see the post linked in this paragraph.
Basic Gluten Free Shortcrust Pastry (double quantity for making 8 individual pies)
Key equipment
- large bowl
- small bowl
- fork
- flat table knife
- pastry blender optional
Ingredients
- 440 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES
- 2 tsp xanthan gum
- 1 tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
- 110 g unsalted butter cold and very small-cubed (or dairy free block alternative)
- 110 g lard/Trex cold and very small-cubed
- 2 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 4 to 5 tbsp very cold water approx
Instructions
- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips or a pastry cutter, until it resembles coarse breadcrumbs.
- In a small bowl, beat the egg with 4 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Sausage and Bean Pies shared with
- What’s for Dinner #406 with The Lazy Gastronome
- Full Plate Thursday #630 with Miz Helen’s Country Cottage
- Fiesta Friday #471 with Angie
Thanks for sharing at the What’s for Dinner party – hope your week has been going great!
Thank you Helen. Yours too x
Wow! I’ve never seen something like this. It looks great; I’m sure it also tastes great. I’ll try it out soon 🙂
Thank you Mariama. Enjoy xx