Ingredients with Measurements:
- 500g Lincolnshire sausages
- 2 large onions, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken stock
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 sheets of puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 200°C/400°F.
2. Remove the sausages from their casings and crumble them into a large skillet over medium heat. Cook until browned and cooked through, then remove from the skillet and set aside.
3. In the same skillet, add the olive oil and butter. Once the butter has melted, add the sliced onions and cook until they are soft and caramelized.
4. Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes until the flour is cooked through.
5. Slowly pour in the chicken stock, stirring constantly to prevent lumps from forming. Add the thyme, salt, and pepper and stir to combine.
6. Add the cooked sausage back into the skillet and stir to combine with the onion mixture.
7. Roll out one sheet of puff pastry and use it to line the bottom of the pie dish. Pour the sausage and onion mixture into the pie dish.
8. Roll out the second sheet of puff pastry and use it to cover the top of the pie. Use a knife to cut a few slits in the top of the pastry to allow steam to escape.
9. Brush the beaten egg over the top of the pastry.
10. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed up.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
200°C/400°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 540
Fat: 38g
Carbohydrates: 28g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Lincolnshire sausages can be substituted with any other type of sausage.
- Chicken stock can be substituted with vegetable stock or beef stock.
- Dried thyme can be substituted with dried rosemary or dried sage.
Variations:
- Add diced potatoes to the sausage and onion mixture for a heartier pie.
- Add grated cheddar cheese on top of the sausage and onion mixture before adding the second sheet of puff pastry.
- Use a mix of different types of sausages for a more complex flavor.
Tips and tricks:
- Make sure to crumble the sausages into small pieces to ensure they cook evenly.
- Caramelizing the onions will add a sweet and savory flavor to the pie.
- Use a sharp knife to cut the slits in the top of the pastry to prevent it from tearing.
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/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 over the top of the pie for a pop of color.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the pastry is not puffing up, make sure the oven is hot enough and that the pastry is not too thick.
Food safety advice:
- Make sure the sausages are cooked through before adding them to the pie.
- Store any leftover pie in the refrigerator and reheat thoroughly before eating.
Food history:
- Lincolnshire sausages are a traditional British sausage made with pork and flavored with sage.
Flavor profiles:
- The Lincolnshire sausages and caramelized onions give this pie a savory and slightly sweet flavor.
Serving suggestions:
- Serve the pie hot with a side salad or roasted vegetables.
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Region: British