Ingredients with Measurements:
- 500g Cumberland sausages
- 2 leeks, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp plain flour
- 300ml chicken stock
- 150ml double cream
- 1 tsp dried thyme
- Salt and pepper, to taste
- 500g puff pastry
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- 23cm pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Heat the olive oil in a large frying pan over medium heat. Add the sausages and cook for 8-10 minutes until browned on all sides. Remove from the pan and set aside.
3. In the same pan, add the onion, garlic, and leeks. Cook for 5-7 minutes until softened.
4. Add the flour and thyme to the pan and stir to combine. Gradually add the chicken stock and cream, stirring constantly until the mixture thickens.
5. Slice the sausages into bite-sized pieces and add them back to the pan. Stir to combine.
6. Roll out the puff pastry on a floured surface to fit the pie dish. Place the pastry in the dish and trim the edges.
7. Pour the sausage mixture into the pie dish and spread it evenly.
8. Brush the edges of the pastry with the beaten egg. Place the remaining pastry on top of the pie and press the edges to seal.
9. Brush the top of the pastry with the remaining beaten egg.
10. Bake the pie for 30-35 minutes until the pastry is golden brown and the filling is hot and bubbly.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 200°C/180°C fan/gas mark 6.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 650
Fat: 47g
Carbohydrates: 36g
Protein: 17g
Sodium: 700mg
Sugar: 5g
Fiber: 2g
Substitutions for ingredients:
- Cumberland sausages can be substituted with any other type of sausage.
- Double cream can be substituted with heavy cream or whipping cream.
Variations:
- Add chopped carrots and potatoes to the filling for a heartier pie.
- Use a different type of pastry, such as shortcrust or filo.
- Add grated cheese to the filling for extra flavor.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork before adding the filling to prevent it from becoming soggy.
- If the pastry is browning too quickly, cover it with foil.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 180°C/160°C fan/gas mark 4 for 10-15 minutes until heated through.
Presentation ideas:
Serve the pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with chopped fresh parsley or thyme.
Pairings:
Pair the pie with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the pie with a side salad, roasted vegetables, or mashed potatoes.
Troubleshooting advice:
- If the filling is too thick, add more chicken stock or cream to thin it out.
- If the pastry is not cooked through, bake the pie for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the sausages thoroughly before adding them to the filling to prevent any foodborne illnesses.
Food history:
Cumberland sausage is a traditional British sausage that originated in the county of Cumberland in the northwest of England.
Flavor profiles:
This pie has a savory and hearty flavor from the sausage and leek filling, and a buttery and flaky texture from the puff pastry.
Serving suggestions:
Serve the pie as a main course for dinner or as a hearty lunch.
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Region: British