Sausage and Mustard Pie Recipe

Sausage and Mustard Pie Recipe

Ingredients:

• 1 tablespoon of oil
• 6 big pork sausages, cut into small pieces (about 400g/14oz)
• 1 chopped and peeled onion
• 1/2 carrot, peeled and chopped
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 garlic cloves, peeled and chopped
• 1 tablespoon of plain (all-purpose) flour
• 600 ml (2.5 cups) of chicken stock
• 1 full tablespoon of wholegrain mustard
• Two medium potatoes, peeled and cut into small pieces (400g or 14oz)
• 80 ml (1/4 cup plus 1 tablespoon) double cream
• Two 320-gram (11-ounce) rolls of ready-rolled puff pastry
• 1 small egg, lightly beaten

How to Make:

1. Warm the oil in a deep, wide oven-safe baking dish over medium-high heat.
2. Add the chopped sausages and stir for about five minutes until they acquire a light brown color. They don't need to be fully cooked at this point. Remove them from the pan and set aside.
3. Put the carrots and onions in the pan and fry for 5 minutes until the onion begins to soften.
4. Add the garlic, salt, and pepper, and mix well.
5. Stir in the plain flour, coating the vegetables.
6. Add the wholegrain mustard and chicken stock to the pan.
7. Add the potatoes and bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the potatoes are starting to soften around the edges.
8. Preheat the oven to 200C/400F (fan).
9. After 10 minutes of cooking, add the sausages and cream to the filling. Stir and turn off the heat.
10. Place the ready-rolled puff pastry on top of the filling, pressing the seams together. If it creates a split down the middle, it's okay.
11. Trim any large overhanging pastry pieces and roll the remaining overhang back into the pan to create a rough crust.
12. Optionally, use the dough scraps to make a decoration for the top of the pie, such as simple leaves.
13. Mark the dough several times with a sharp knife to allow steam to escape.
14. Brush the entire top of the pie with the beaten egg.
15. Bake the pie in the preheated oven for 20 minutes or until the crust is brown.
16. Remove from the oven and serve.

Notes:

• Potatoes: Maris Pipers, King Edwards, or Rooster are recommended for a floury texture. Alternatively, use waxy potatoes for a firmer texture.
• Pan Type: If you don't have an oven-safe baking dish, prepare the filling in a large frying pan and transfer it to an oven-safe pie dish before adding the pastry.
• Making Ahead: Follow one of the three methods provided in the instructions for making the pie ahead of time.
• Ingredient Substitutions: Feel free to customize the recipe by using different sausage types, alternative pastry choices, adding more veggies, or switching to sweet potatoes.

Enjoy your Sausage and Mustard Pie! 🥧