Are homemade meat pies cheaper?

This is what I am wondering. My husband kindly made six standard sized meat pies today (pictured). I have trouble finding recipes for pork sausages. Pork sausages are usually around $3 for 1lb or 500g which is how much the recipe needs. These were just the standard pork sausages, not special or extra delicious ones. The rest was flour, butter and an apple & parsley.

Pork Pies

500g pork sausages
1 apple or pear, grated
1 tbs chopped flat-leaf parsley
Pinch grated nutmeg
2 1/4 cups (340g) plain flour
80g unsalted butter
1 egg, beaten, plus 1 egg yolk to glaze

1. Preheat the oven to 200°C. Grease a 6-hole muffin pan or pie tins
2. Squeeze the sausage meat out of the casings into a bowl. Add the apple, parsley and nutmeg, then season with salt and pepper. Mix well to combine.
3. Sift flour into a bowl, add 1 teaspoon salt, and make a well in centre.
4. Melt the butter with 100ml water in a pan over low heat, then add to the flour and stir to combine.
5. Add the beaten egg and use your hands to bring the mixture together to form a smooth ball. (I use a dinner knife for pastry.)
6. Roll out the dough on a lightly floured board, then use a 10cm pastry cutter to cut 6 rounds from the dough. Use rounds to line the prepared muffin pan, leaving a slight overhang.
7. Divide the sausage mixture among the muffin holes. Bring the remaining pastry together into a ball and re-roll. Use a 7cm cutter to cut 6 lids from the dough. Brush the overhanging pastry in the muffin holes with a little water, sit the lids on the filling, then fold the overhang up around the edges and press in. Roll any excess pastry into long thin strips and use to run around the edge of each pie to form a decorative seal.
8. Brush the pies with beaten egg yolk and bake for 35 minutes or until golden.
9. Cool slightly before removing from the pan. Cool completely before packing. Serve with tomato chutney or sauce.

Adapted from the Taste site.