Ingredients with Measurements:
- 1 lb. Manchester sausage, casings removed
- 2 large onions, sliced
- 2 tbsp. olive oil
- 1 tbsp. butter
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1/2 cup milk
- 1 egg, beaten
- 1 sheet puff pastry, thawed
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 and butter over medium heat. Add the sliced onions and cook until softened and caramelized, about 15 minutes.
3. Add the minced garlic, dried thyme, dried rosemary, salt, and black pepper to the skillet. Cook for another 2 minutes.
4. Add the Manchester sausage to the skillet and cook until browned and cooked through, breaking up any large pieces with a wooden spoon.
5. Sprinkle the flour over the sausage mixture and stir to combine. Cook for 1 minute.
6. Slowly pour in the beef broth and milk, stirring constantly. Cook until the mixture thickens, about 5 minutes.
7. Pour the sausage and onion mixture into the pie dish.
8. Roll out the puff pastry on a floured surface to fit the top of the pie dish. Place the pastry on top of the sausage mixture and trim any excess pastry.
9. Brush the beaten egg over the pastry.
10. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 490
Fat per serving: 33g
Saturated fat per serving: 11g
Carbohydrates per serving: 28g
Fiber per serving: 2g
Sugar per serving: 5g
Protein per serving: 18g
Substitutions for ingredients:
- Manchester sausage can be substituted with any other type of sausage.
- Beef broth can be substituted with chicken or vegetable broth.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add diced potatoes or carrots to the sausage mixture for extra vegetables.
- Use different herbs and spices, such as sage or paprika, to change the flavor profile.
- Add grated cheese on top of the sausage mixture before adding the pastry.
Tips and tricks:
- Make sure to cook the onions until they are caramelized for the best flavor.
- Use a pastry brush to evenly distribute the beaten egg over the pastry.
- 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 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 chives on top of the pie for a pop of color.
Pairings:
- Serve the pie with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Manchester sausage is a type of pork sausage that originated in the city of Manchester, England.
Flavor profiles:
- Savory, meaty, slightly sweet from the caramelized onions.
Serving suggestions:
- Serve the pie hot with a side of vegetables or salad for a complete meal.
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Region: British