Ingredients with Measurements:
- 500g Oxford sausages
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 cup frozen peas
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken or vegetable broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sausages and cook until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the butter and let it melt. Add the onion and garlic and cook until softened.
4. Add the carrots and potatoes and cook for 5-7 minutes until slightly softened.
5. Add the flour and stir until the vegetables are coated.
6. Gradually add the broth, stirring constantly until the mixture thickens.
7. Add the thyme, salt, and pepper and stir to combine.
8. Add the frozen peas and cooked sausages to the skillet and stir to combine.
9. Transfer the mixture to a 9-inch pie dish.
10. Roll out the puff pastry sheet on a floured surface and place it over the pie dish, trimming the excess pastry.
11. Brush the beaten egg over the pastry.
12. Bake for 35-40 minutes until the pastry is golden brown and the filling is hot and bubbly.
13. Let the pie cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 480
Fat: 31g
Carbohydrates: 28g
Protein: 21g
Sodium: 800mg
Sugar: 5g
Substitutions for ingredients:
- Oxford sausages can be substituted with any other type of sausage.
- Frozen peas can be substituted with fresh or canned peas.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add other vegetables such as mushrooms or bell peppers.
- Use beef or pork broth instead of chicken or vegetable broth.
- Add cheese to the filling for extra flavor.
Tips and tricks:
- Make sure to brown the sausages before adding them to the filling for extra flavor.
- 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 prevent the filling from spilling out.
Storage instructions:
- Store 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 (175°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
- Sprinkle chopped fresh herbs such as parsley or thyme over the top of the pie before serving.
Pairings:
- Serve the pie with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, and Brussels sprouts.
- A side salad with mixed greens, cherry tomatoes, and a vinaigrette dressing.
Troubleshooting advice:
- If the filling is too thick, add more broth or water to thin it out.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the sausages thoroughly before adding them to the filling.
- Store leftover pie in the refrigerator within 2 hours of cooking.
Food history:
- Oxford sausages are a type of pork sausage that originated in Oxfordshire, England.
Flavor profiles:
- The pie has a savory and slightly sweet flavor from the sausages and vegetables.
Serving suggestions:
- Serve the pie as a main dish for dinner or lunch.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Savory, Herby, Rich, Meaty, Comforting