Ingredients with Measurements:
- 1 lb pork sausage
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the pork sausage to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
4. Sprinkle the flour over the sausage and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
5. Pour in the chicken broth and stir to combine. Add the thyme, rosemary, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce has thickened.
6. Transfer the sausage mixture to a 9-inch pie dish.
7. Roll out the puff pastry on a lightly floured surface to a thickness of 1/4 inch. Cut the pastry to fit the top of the pie dish.
8. Brush the beaten egg over the edges of the pie dish. Place the pastry on top of the sausage mixture and press the edges down to seal.
9. Brush the top of the pastry with the remaining beaten egg.
10. Cut a few slits in the top of the pastry to allow steam to escape.
11. Bake the pie for 25-30 minutes until the pastry is golden brown and puffed.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 26g
Protein: 18g
Sodium: 1100mg
Sugar: 2g
Substitutions for ingredients:
- Pork sausage can be substituted with chicken or turkey sausage.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped carrots and celery to the sausage mixture for extra flavor and nutrition.
- Use different herbs such as sage or oregano for a different flavor profile.
- Add a layer of mashed potatoes to the top of the sausage mixture before adding the pastry for a Shepherd's Pie twist.
Tips and tricks:
- Make sure the sausage mixture is cooled slightly before adding the pastry to prevent the pastry from becoming soggy.
- Use a fork to crimp the edges of the pastry to create a decorative edge.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage instructions:
Leftover sausage pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F (180°C). Place the pie in the oven and bake for 10-15 minutes until heated through.
Presentation ideas:
Serve the sausage pie on a large platter with a sprig of fresh herbs for garnish.
Garnishes:
Fresh herbs such as thyme or rosemary can be used as a garnish.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted vegetables such as carrots, parsnips, and Brussels sprouts.
- A side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the pastry is not browning evenly, cover the edges with foil to prevent burning.
- If the pie is too watery, cook the sausage mixture for a few extra minutes to thicken the sauce.
Food safety advice:
- Make sure the sausage is cooked through to an internal temperature of 160°F (71°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Marylebone is a district in central London known for its historic architecture and vibrant food scene. Sausage pie is a classic British dish that has been enjoyed for centuries.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve the sausage pie hot with a side salad or roasted vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British
Taste: Savory, Rich, Meaty, Herby, Comforting