Today’s recipe for Sausage and Onion Puff Pastry Pie is a fabulous standby recipe that uses ingredients from the freezer & store cupboard.
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Store Cupboard and Freezer Recipe
Today’s recipe for Sausage and Onion Puff Pastry Pie is a fabulous standby recipe, that uses ingredients from the freezer as well as the store cupboard. Based on a pie I used to enjoy for school dinners, in place of braised beef and onions, I have used sausages with fried onions.
The pie is made in a square deep baking tin, I used a square cake tin with great results and uses ready-made puff pastry. This pie is fabulous when served warm, with mashed potatoes and peas or baked beans, as well as being just as delicious when its cold, served with salad, pickles, and chutney.
You can use shortcrust pastry for this pie, and I always think homemade shortcrust pastry is best, but we love it with puff pastry, and I usually have a pack or two of puff pastry in the freezer. One important tip, try to use high meat content sausages, such as 85% and higher, as if you use sausages with a higher fat content, you will have a fatty mess underneath the pastry crust.
Make pie this ahead of time and freeze it unbaked, or once baked you can freeze individual slices, then just defrost overnight in the fridge or in the microwave. You can use any sausages you fancy, When I made this last time, I used Pork Cumberland Sausages, which are very peppery.
Other sausages that would be lovely in this recipe are Lincolnshire sausages; Pork and Apple sausages; Pork and Caramelised Onion sausages and Pork and Leek sausages. I used onion chutney, but again, you can use any chutney you have to hand, or even a commercial pickle such as Branston Pickle or Ploughman’s Pickle.
More Sausage Recipes
- Easy Cheesy Puff Pastry Sausage Rolls
- Sausage, Cranberry, Red Onion & Walnut Stuffing
- Pork Sausage, Leek & Apple Pies
- Pork Sausage and Orange Terrine (Gluten Free)
- Buttermilk Biscuits with Sausage Gravy
- Polish Sausage and Sauerkraut Casserole with Beer
- Christmas Sausage, Sage and Bacon Stuffing Loaf
- Sausage Stuffed Cabbage Rolls
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Slideshow of Sausage and Onion Puff Pastry Pie Method
Step-by-Step Instructions
- Pre-heat oven to 180C/350F/Gas mark 4. Grease and flour a 20cm x 20cm (8″ x 8″) square tin.
- Fry the onions in the oil over a low heat, so they don’t take on too much colour, for about 5 minutes.
- Mix the cooked onions with the skinned sausages, chutney, parsley, Worcester sauce, salt, pepper and mixed herbs until all the ingredients are amalgamated.
- Divide the pastry into 2 pieces, and roll one half out on a floured board to fit and line the greased tin – you want the side of the pastry to come up the sides.
- Spoon the sausage mixture into the pastry lined tin and smooth it down so it is even and fairly tightly packed together.
- Roll the remaining pastry out on a floured board to just fit on top of the sausage mixture, then fold over the all the sides of the pastry base to form a crust around the edge, you may find it useful to wet the pastry first. Crimp the edges together with a fork or a knife.
- Brush the beaten egg over the pie crust to glaze it.
- Bake the pie in the pre-heated oven for 50 minutes, until the pastry is golden brown and sausage meat filling is cooked.
- Allow to sit for 30 minutes before serving warm, cut into squares. Makes between 6 and 9 squares.
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Sausage and Onion Puff Pastry Pie Recipe
Sausage and Onion Puff Pastry Pie
Today's recipe for Sausage and Onion Puff Pastry Pie is a fabulous standby recipe that uses ingredients from the freezer as well as the store cupboard. Based on a pie I used to enjoy for school dinners, in place of braised beef and onions, I have used sausages with fried onions. The pie is made in a square deep baking tin, I used a square cake tin with great results and uses ready-made puff pastry. This pie is fabulous when served warm, with mashed potatoes and peas or baked beans, as well as being just as delicious when its cold, served with salad, pickles, and chutney. You can use shortcrust pastry for this pie, and I always think homemade shortcrust pastry is best, but we love it with puff pastry, and I usually have a pack or two of puff pastry in the freezer. One important tip, try to use high meat content sausages, such as 85% and higher, as if you use sausages with a higher fat content, you will have a fatty mess underneath the pastry crust! Make this ahead of time and freeze it unbaked, or once baked you can freeze individual slices, then just defrost overnight in the fridge or in the microwave. You can use any sausages you fancy, When I made this last time, I used Pork Cumberland Sausages, which are very peppery. Other sausages that would be lovely in this recipe are Lincolnshire sausages; Pork and Apple sausages; Pork and Caramelised Onion sausages and Pork and Leek sausages. I used onion chutney, but again, you can use any chutney you have to hand, or even a commercial pickle such as Branston Pickle or Ploughman's Pickle.
Ingredients
- 1 tablespoon vegetable oil
- 2 onions, peeled and finely diced
- 650g high meat content sausages, skinned
- 2 tablespoons chutney
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Worcester sauce of Henderson's relish
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried mixed herbs
- 400g ready-made puff pastry, thawed if using frozen
- 1 egg, beaten with 1 teaspoon water
Instructions
- Pre-heat oven to 180C/350F/Gas mark 4. Grease and flour a 20cm x 20cm (8" x 8") square tin.
- Fry the onions in the oil over a low heat, so they don't take on too much colour, for about 5 minutes.
- Mix the cooked onions with the skinned sausages, chutney, parsley, Worcester sauce, salt, pepper and mixed herbs until all the ingredients are amalgamated.
- Divide the pastry into 2 pieces, and roll one half out on a floured board to fit and line the greased tin - you want the side of the pastry to come up the sides.
- Spoon the sausage mixture into the pastry lined tin and smooth it down so it is even and fairly tightly packed together.
- Roll the remaining pastry out on a floured board to just fit on top of the sausage mixture, then fold over the all the sides of the pastry base to form a crust around the edge, you may find it useful to wet the pastry first. Crimp the edges together with a fork or a knife.
- Brush the beaten egg over the pie crust to glaze it.
- Bake the pie in the pre-heated oven for 50 minutes, until the pastry is golden brown and sausage meat filling is cooked.
- Allow to sit for 30 minutes before serving warm, cut into squares. Makes between 6 and 9 squares.
Notes
You can use shortcrust pastry in place of puff pastry.
Use any flavour of sausages you have to hand, but make sure they are high meat content sausages.
The ingredients can be doubled for a party or large gatherings, use a larger rectangular baking tin and cook for a further 10 to 15 minutes.
Make this ahead of time and freeze it unbaked, or once baked you can freeze individual slices, then just defrost overnight in the fridge or in the microwave.
Chopped sage is also lovely in this pie when using pork sausages.
You can use shallots or red onions.
Nutrition Information
Yield 9 squares Serving Size 1Amount Per Serving Calories 473Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 21gCholesterol 92mgSodium 507mgCarbohydrates 24gFiber 1gSugar 2gProtein 25g
Angela Dickerson says
Looks lovely and I shall make this but we are not fans of chutney. Is there anything else I could use instead?
Thanks Angela
Karen Burns-Booth says
Hi Angela – you really can’t taste it – it just adds a sweetness and fruitiness to the pie! You can add an extra fried onion maybe? Or just leave it out. Karen
Anne says
What kind of chutney did you use please?
Karen Burns-Booth says
I think it was onion chutney – but any chutney will be delicious!
Angela Dickerson says
Ok Karen – you have convinced me! I will get some chutney.
Angela x
Karen Burns-Booth says
Only if you want too!! Hope you enjoy it. Karen
Betty says
My mum is english I grew up on sausages boiled ,skinned chopped fried onion sliced tomato and topped with mash ,here in Oz I’m going to do that in your pie awesome I would say try tomato chutney
Karen Burns-Booth says
Thanks Betty, love the idea of tomato chutney too!
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks a lovely comfort food dish, you could also have gravy with it too 🙂
Karen Burns-Booth says
Gravy would be lovely with this pie too! Karen
Linda, Kefalonia says
Could you make thi into individual pasties instead of a pie as there are only two of us?
Karen Burns-Booth says
Yes you could make them in to individual pasties or pies. Reduce the baking time. Karen
Linda, Kefalonia says
Thanks Karen, I’ll have a go
Tina says
We made this last night with shortcrust pastry as that is what we had in. Used Branston small chunk pickle. The pie was delicious warm yesterday and cold today.
Karen Burns-Booth says
Thank you for letting me know Tina – I’m so pleased you enjoyed them. Karen
Vivienne Simmons says
Hi Karen, Have you any idea if this recipe would work with ground pork instead of sausages? We don’t get nice sausages where I live but you’ve got my taste buds tingling to experience this dish which I remember from my childhood. What I’d give for a good old Cumberland or Lincolnshire sausage, or even the sausages our town butcher made himself! I’ve just returned from a visit home (England). My goodness, the food was fabulous!
Karen Burns-Booth says
It would, but I’d be inclined to add seasoning such as what would be in sausages, such as sage, mace, salt, pepper etc
Betty says
My mum is english I grew up on sausages boiled ,skinned chopped fried onion sliced tomato and topped with mash ,here in Oz I’m going to do that in your pie awesome I would say
Mark powell says
Going to try this but include baked beans in the mix
Karen Burns-Booth says
Let me know how it turns out!