Description
This Creamy Sausage Pie with Flaky Puff Pastry is a comforting and hearty dish perfect for a family meal. Featuring a rich, creamy sausage filling seasoned with herbs and wrapped in golden, buttery puff pastry, it combines savory flavors with a satisfyingly flaky texture.
Ingredients
Scale
Sausage Filling
- 1 lb (450g) ground sausage (mild or spicy)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp dried thyme
- 1/2 tsp dried sage (optional)
- Fresh thyme, for garnish (optional)
Pastry and Finish
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the ground sausage and cook until browned and crumbly. Remove cooked sausage from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and sauté until translucent for 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Sprinkle flour over the onion and garlic mixture, stirring constantly to combine. Cook for 1-2 minutes until the flour turns slightly golden to form a roux.
- Create the Cream Sauce: Slowly whisk in the milk to the roux, blending thoroughly to avoid lumps. Add heavy cream, black pepper, salt, dried thyme, and dried sage (if using). Stir continuously until the sauce thickens into a creamy consistency.
- Combine Sausage and Sauce: Return the cooked sausage to the skillet and mix well with the cream sauce. Remove from heat and allow the filling to cool slightly.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking.
- Prepare Puff Pastry: Roll out the puff pastry sheet to fit your pie dish. Line the dish with the pastry, trimming excess dough to fit neatly.
- Assemble the Pie: Pour the sausage filling evenly into the pastry-lined pie dish.
- Top the Pie: Cover the filling with another sheet of puff pastry or use remaining trimmings to create a decorative top layer.
- Apply Egg Wash: Brush the top layer of pastry with the beaten egg to achieve a golden, shiny crust during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Cool the Pie: Remove from the oven and allow it to cool for 5-10 minutes, which helps set the filling and makes slicing easier.
- Garnish and Serve: Garnish with fresh thyme if desired, slice, and serve warm for the best flavor experience.
Notes
- You can choose mild or spicy sausage to tailor the flavor of the pie.
- For a vegetarian version, substitute the sausage with plant-based sausage or sautéed mushrooms.
- Ensure the filling cools slightly before placing the top pastry to prevent sogginess.
- Use a sharp knife to trim the puff pastry for clean edges.
- Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain flakiness.
