SAUSAGE AND MUSHROOM PIE

1 lb Shannon Traditional Sausages (Bangers)
2 oz butter
2 onions sliced
1/2 lb small button mushrooms
1 1/2 oz plain flour
1/2 pt milk
1/2 pt chicken stock
Salt and pepper to taste
1/2 lb puff pastry
1 egg beaten or a little milk

Pre-heat the oven to hot, 200 C, putting in the sausages on a roasting tin to cook. Remove in about 20 minutes and leave to cool. Soften the onions in the melted butter over a low heat. Add the mushrooms and stir for 1 or 2 minutes. Sieve the flour over the mushrooms and cook for 1 minute. Add the stock and milk gradually, stirring continuously. Bring to boil and simmer for 3 minutes. Season to taste, and leave to cool. Roll out the pastry thinly on a floured board, and line a deep pie dish. Put the sausages into the dish, pour the sauce over them and cover with the remaining pastry. Press the edges well together. Brush over with remaining egg or milk. Make one or two small holes in the pastry lid with a skewer. Bake in the pre- heated oven for about 40 minutes, and serve hot.
Serves 4 to 6