Ingredients with Measurements:
- 1 pound of Gloucester sausage, casing removed
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of chicken broth
- 1/2 cup of heavy cream
- 1/4 cup of all-purpose flour
- 2 sheets of puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the Gloucester sausage to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
4. Add the thyme, rosemary, salt, and black pepper to the skillet and stir to combine.
5. In a small bowl, whisk together the chicken broth, heavy cream, and flour. Pour the mixture into the skillet and stir to combine.
6. Cook the mixture for 5-7 minutes, or until thickened.
7. Roll out one sheet of puff pastry on a lightly floured surface until it is large enough to cover the bottom and sides of the pie dish.
8. Transfer the pastry to the pie dish and gently press it into the bottom and sides.
9. Pour the sausage mixture into the pastry-lined pie dish.
10. Roll out the second sheet of puff pastry on a lightly floured surface until it is large enough to cover the top of the pie dish.
11. Place the pastry on top of the sausage mixture and gently press the edges to seal.
12. Brush the beaten egg over the top of the pastry.
13. Cut a few slits in the top of the pastry to allow steam to escape.
14. Bake the pie for 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 530
Fat per serving: 38g
Saturated fat per serving: 14g
Carbohydrates per serving: 28g
Fiber per serving: 1g
Protein per serving: 17g
Sodium per serving: 890mg
Substitutions for ingredients:
- You can use any type of sausage in place of Gloucester sausage.
- You can use vegetable broth instead of chicken broth to make the recipe vegetarian.
- You can use half-and-half instead of heavy cream to reduce the fat content.
Variations:
- Add diced potatoes or carrots to the sausage mixture for extra flavor and texture.
- Use a different type of cheese, such as cheddar or Gouda, instead of Gloucester cheese.
- Add a layer of cooked spinach or kale to the bottom of the pie dish before adding the sausage mixture.
Tips and tricks:
- Make sure to thaw the puff pastry before using it.
- Use a sharp knife to cut slits in the top of the pastry to prevent it from cracking.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
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 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a side salad or roasted vegetables.
Garnishes:
- Sprinkle chopped fresh parsley or thyme over the top of the pie before serving.
Pairings:
- Serve the pie with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the pastry is browning too quickly, cover it with foil and continue baking.
- If the filling is too thin, add a little more flour to the mixture and cook for a few more minutes.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
- Store any leftover pie in the refrigerator within 2 hours of cooking.
Food history:
- Gloucester sausage is a type of pork sausage that originated in Gloucestershire, England.
Flavor profiles:
- The pie has a savory, meaty flavor with hints of thyme and rosemary.
Serving suggestions:
- Serve the pie warm with a dollop of sour cream or mustard on top.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Savory, Rich, Meaty, Herbal, Comforting