Serves 4

5 sausages
400g frozen savoury shortcrust pastry, thawed and at room temperature
3 eggs
½ cup cream
2 tbsp milk
2 tbsp each chopped fresh parsley and basil
Salt and freshly ground black pepper
1 egg beaten with 1 tbsp cold water, to glaze

1. Place sausages in a saucepan, cover with cold water and bring to the boil, then simmer for five minutes. Remove to cool, then coarsely chop.

2. Take two thirds of the pastry, roll out to 2mm thick and use to line four 10cm cake tins or Texas muffin pans. Prick pastry bases and chill for 30 minutes.

3. Divide sausages between pie tins. In a bowl, place eggs, cream, milk and herbs, then season with salt and pepper and whisk to combine. Pour egg mixture over sausages.

4. Roll out remaining pastry to 2mm thick, cut out four 11cm circles and place on top of pies to form lids. Crimp or fold edges to secure filling, then slash a hole in the centre of each lid to allow steam to escape during cooking. Chill for 30 minutes.

5. Heat oven to 190ºC. Brush pastry lids with egg glaze. Bake pies for 35 to 40 minutes or until pastry is golden brown and pie contents have set. Combine scraps of pastry to roll out a second time.

Quick peach relish
Makes 3 cups

1 onion, finely diced
2 tbsp curry powder
6 peaches, coarsely chopped with stones removed
½ cup sultanas
1½ cups white wine vinegar
2 cups white sugar
1 tbsp salt
½ tsp freshly ground black pepper

1. Place all ingredients in a saucepan and bring to the boil, stirring until sugar dissolves.

2. Turn down heat and simmer for 30 to 40 minutes or until reduced and thick. Spoon into sterilised jars and seal well.