Ingredients with Measurements:
- 500g Lorne sausage
- 1 large onion, sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp plain flour
- 500ml beef stock
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
- 500g puff pastry
- 1 egg, beaten
Special equipment needed:
- 23cm pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. In a large frying pan, heat the olive oil and butter over medium heat.
3. Add the sliced onion and cook until softened and lightly browned, about 10 minutes.
4. Remove the onion from the pan and set aside.
5. In the same pan, cook the Lorne sausage until browned on both sides, about 5 minutes per side.
6. Remove the sausage from the pan and cut into bite-sized pieces.
7. In a small bowl, mix the flour with a little bit of the beef stock to make a paste.
8. Add the paste to the pan and stir until well combined.
9. Gradually add the remaining beef stock, stirring constantly, until the mixture thickens.
10. Add the Worcestershire sauce, thyme, salt, and pepper to the pan and stir to combine.
11. Add the cooked onion and sausage to the pan and stir to coat in the sauce.
12. Roll out the puff pastry on a floured surface to fit the size of the pie dish.
13. Place the pastry over the pie dish and trim the edges.
14. Pour the sausage and onion mixture into the pie dish.
15. Brush the edges of the pastry with the beaten egg.
16. Place the pie in the oven and bake for 30-35 minutes, or until the pastry is golden brown and crispy.
17. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 200°C/180°C fan/gas mark 6.
Serving size:
Serves 4-6 people.
Nutritional information:
Calories: 520
Fat: 35g
Carbohydrates: 31g
Protein: 18g
Sodium: 810mg
Sugar: 2g
Substitutions for ingredients:
- Lorne sausage can be substituted with any other type of sausage.
- Beef stock can be substituted with vegetable stock or chicken stock.
- Worcestershire sauce can be substituted with soy sauce or balsamic vinegar.
- Puff pastry can be substituted with shortcrust pastry or filo pastry.
Variations:
- Add diced potatoes or carrots to the sausage and onion mixture for a heartier pie.
- Use different types of sausage, such as chorizo or Italian sausage, for a different flavor.
- Add grated cheese on top of the sausage and onion mixture before adding the pastry for a cheesy twist.
Tips and tricks:
- Make sure to cook the onion until it is softened and lightly browned to bring out its sweetness.
- Cut the sausage into bite-sized pieces for easier eating.
- Use a fork to prick holes in the pastry before baking to prevent it from puffing up too much.
- Let the pie cool for a few minutes before serving 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 180°C/160°C fan/gas mark 4 for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie with a side salad or roasted vegetables for a balanced meal.
Garnishes:
Garnish the pie with chopped fresh herbs, such as parsley or thyme, for a pop of color and flavor.
Pairings:
Pair the pie with a glass of red wine, such as a Cabernet Sauvignon or Merlot, for a perfect match.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and parsnips.
- Mashed potatoes or sweet potatoes.
- Steamed green beans or broccoli.
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
- If the filling is too thick, add a little bit more beef stock to thin it out.
- If the pastry is too soggy, bake the pie for a few extra minutes to crisp it up.
Food safety advice:
- Make sure to cook the sausage and onion mixture until it is piping hot before adding it to the pastry.
- Store any leftover pie in the refrigerator and consume within 3 days.
Food history:
Lorne sausage, also known as square sausage, is a traditional Scottish sausage made from minced beef, pork, and spices. It is often served as part of a full Scottish breakfast.
Flavor profiles:
The Lorne sausage and onion pie is savory and hearty, with a rich beefy flavor and a hint of sweetness from the caramelized onions.
Serving suggestions:
Serve the Lorne sausage and onion pie as a main course for lunch or dinner, accompanied by a side salad or roasted vegetables.
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Region: Scottish