Method

• 1.
  Heat oil in a large frypan over medium heat. Add onion and bacon and cook, stirring regularly, for 8-10 minutes until onion is softened. Add sage and sausage and cook, breaking up with a wooden spoon, for 8 minutes until meat has broken down and begins to brown. Stir in tomato paste and cook, stirring, for 4 minutes or until caramelised. Stir in passata, stock, beans, Worcestershire sauce and mustard powder and bring to the boil. Reduce heat to medium-low and simmer for 15-20 minutes until sausage is tender and sauce has thickened.
• 2.
  Set aside to cool. Preheat oven to 180°C. Line 2 baking trays with baking paper. Fold shortcrust pastry sheet in half and roll out to a 36cm round. Place on one prepared tray and chill for 5 minutes. Repeat with puff pastry sheet, rolling out to a 30cm round. Place on second prepared tray and chill until required.
• 3.
  Line a 22cm-round, 4.5cm-deep pie dish with the shortcrust pastry, allowing excess pastry to overhang. Chill for 20 minutes, then trim pastry.
• 4.
  Line pastry with baking paper and baking weights, then place on a baking tray. Bake for 20 minutes or until pastry is light golden, then remove weights and paper and bake for a further 15 minutes or until golden and dry (if pastry rises, very gently and slowly push down with a clean tea towel). Spoon cooled sausage filling into pastry shell.
• 5.
  Cut a small hole in the centre of the puff pastry sheet to allow steam to escape, then gently place over the pie filling, allowing pastry to overhang by 3-4cm.
• 6.
  Trim excess pastry and use to cut out leaf shapes for decoration. Using your fingers, crimp pie edges to seal. Brush pastry with egg wash. Arrange pastry leaves on top to decorate, brush again with egg wash, then sprinkle with salt flakes. Bake for 1 hour-1 hour 30 minutes until pastry is golden brown. Stand for 15 minutes before serving.