A novel and tasty twist on a traditional English breakfast, for any time of the day
350g plain flour
200g butter, diced
125g smoked streaky bacon
150g field mushrooms
500g good sausage meat or sausages with skin removed
175g tomatoes, roughly chopped
125g black pudding, sliced
4 hard boiled eggs, peeled and sliced
150g tomato ketchup
1-2 tbsp milk
Preheat the oven to 180C. Place the flour in a large bowl then rub in 175g of the butter until the mixture resembles breadcrumbs and there are no lumps of butter left.
Bring together with 125ml cold water using a round-bladed table knife, working the pastry as little as possible. Turn on to a lightly floured surface, knead very gently to make smooth, then chill while getting the filling ready.
Lay the bacon on to a baking sheet and cook for 10 mins in the oven. Heat the rest of the butter in a pan until really sizzling, then add the mushrooms, cooking them over a high heat until they become a little golden and start to smell nutty.
Squodge the sausage meat and tomatoes together. Get a 22cm-diametre metal pie dish ready.
Cut about a quarter of the pastry off and set aside for the lid. Roll the large piece to fit the tin, transferring it by rolling it on to the rolling pin.
Spread half of the sausage meat in to the tin, then layer the rest of the ingredients finishing off with the remaining sausage meat. Mix the ketchup with 100ml water, then pour over the filling.
Brush around the edges of the pastry with a little milk, then roll the remaining pastry to fit. Press the edges to seal, crimping all the way around.
Bake for an hour until golden, then serve with a pint of ale.
Recipe: Lesley Holdship
Image: John Holdship