Oven-Baked Sausage and Tomato Pie

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty Australian-style meat pie featuring savory pork sausage, tomatoes, and flaky pastry, perfect for a comforting family dinner. This Australian-inspired comfort-food recipe, ready in about 65 minutes, layers pork sausage meat, shortcrust pastry, ripe tomatoes into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g pork sausage meat
• 1 sheet (about 250 g) shortcrust pastry
• 3 medium, diced ripe tomatoes
• 1 medium, finely chopped onion
• 2, minced garlic cloves
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1, beaten for egg wash egg
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 500 g pork sausage meat to the skillet, breaking it up with a spatula. Cook for 7-8 minutes until browned and cooked through.
3. Step 3: Stir in 3 diced medium ripe tomatoes, 2 tbsp tomato paste, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 5 minutes until the mixture thickens and the tomatoes are soft.
4. Step 4: Roll out 1 sheet (about 250 g) of shortcrust pastry on a lightly floured surface and line a 9-inch pie dish with it, trimming excess edges.
5. Step 5: Spoon the sausage and tomato filling evenly into the pastry-lined dish. Brush the edges of the pastry with 1 beaten egg.
6. Step 6: Roll out a second sheet of pastry to cover the pie. Place it over the filling, pressing edges to seal and crimping with a fork. Brush the top with the remaining beaten egg.
7. Step 7: Cut a few small slits in the top pastry to allow steam to escape. Bake in the preheated oven for 35-40 minutes until the pastry is golden and crisp.
8. Step 8: Remove from oven and let rest for 10 minutes before slicing and serving.