Ingredients with Measurements:
- 1 pound Newmarket sausage, casings removed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 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.
2. In a large skillet, cook the Newmarket sausage over medium heat until browned and cooked through, breaking it up into small pieces with a wooden spoon. Remove the sausage from the skillet and set aside.
3. In the same skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, stirring constantly.
6. Gradually whisk in the chicken broth and heavy cream. Add the thyme, salt, and pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
7. Stir in the cooked sausage and transfer the mixture to the pie dish.
8. Roll out the puff pastry on a lightly floured surface to fit the top of the pie dish. Place the pastry over the filling and trim the edges. Use a fork to crimp the edges of the pastry.
9. Brush the beaten egg over the pastry.
10. Bake the pie for 25-30 minutes, or until the pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 485
Fat: 36g
Carbohydrates: 18g
Protein: 20g
Sodium: 780mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of sausage instead of Newmarket sausage.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use half-and-half instead of heavy cream for a lighter version.
Variations:
- Add diced potatoes or carrots to the filling for extra vegetables.
- Use different types of mushrooms, such as shiitake or cremini, for a different flavor.
- Add grated cheese to the filling for extra richness.
Tips and tricks:
- Make sure to thaw the puff pastry before using it.
- Use a fork to prick the bottom of the pastry before adding the filling to prevent it from becoming soggy.
- Let the pie cool for a few minutes before slicing and serving.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with chopped fresh parsley or thyme.
Pairings:
Serve the pie with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the pastry is not browning evenly, cover the edges with foil to prevent them from burning.
Food safety advice:
- Make sure to cook the sausage thoroughly to an internal temperature of 160°F.
- Store any leftover pie in the refrigerator and discard after 3 days.
Food history:
Newmarket sausage is a type of pork sausage that originated in the town of Newmarket in Suffolk, England. It is made with coarsely ground pork and flavored with herbs and spices.
Flavor profiles:
This pie has a savory and rich flavor from the Newmarket sausage and creamy mushroom sauce. The puff pastry adds a flaky and buttery texture.
Serving suggestions:
Serve the pie as a main dish for dinner or as a hearty lunch.
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Region: British