• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

sausage and mushroom pie with a parmesan crust

26 January 2021 by Dominic Franks

sausage pie

This sausage and mushroom pie with a parmesan crust has been made in celebration of National Pie Day which was on the 23rd Jan.  It’s actually an American tradition (in the UK, we have National Pie Week later in the year) and I also believe that it’s a celebration of sweet pies but if I’m honest these ‘national days’ are just so ridiculous and it’s not as though we need a specific day to celebrate the humble pie.  Every day is pie day.

I love pie

It’s like a sandwich in pastry form – sandwiches being in my opinion, the best food. A deep filling of your favourite things surrounded by crusty pastry. Sweet or savoury, fruity or meaty they are like a food surprise. There are so many pastry types to choose from and it really all depends on your filling and the occasion for eating (also your mood.) Is it a hand-held pie?  Is it a picnic pie?

This sausage and mushroom pie uses a very basic shortcrust pastry but with the addition of a heap of parmesan which just lifts it from ordinary to extraordinary.  Pastry takes seconds in a food processor but I like to make it by hand. The filling is very basic and unbelievably simple and if I’m honest, ridiculously fast to make!  Just vegetarian sausages, mushrooms and shallots.

sausage pie

sausage and mushroom pie with a parmesan crust

  • 200g plain flour (you could use 100g plain white flour and 100g wholemeal)
  • 75g butter
  • 25g parmesan cheese – finely grated
  • a little cold water to mix

for the filling

  • 6 vegetarian sausages (I used Cauldron Lincolnshire sausages) cut into 4 large pieces
  • 100g button mushrooms
  • a large banana shallot or 1 small onion – chopped
  • 1 clove of garlic – grated
  • one tablespoon plain flour
  • 500ml stock – made up of 300ml vegetable stock, 200ml white wine, 1, teaspoon yeast extract such as marmite
  • olive oil and seasoning

You will need a shallow pie dish – I used an 18cm metal pie dish which I buttered well.

Start with the pastry.  Place the flour and butter into a large bowl and rub it together with your fingertips until it becomes the texture of bread-crumbs. Next rub in the finely crated parmesan until it’s combined well.  With your hand shaped like a claw, add a little dash of cold water and start to circulate your clawed hand in the flour to bring it together into a dough.

You may need to add a little more water to help bring it all together but do this a dash at a time.  You should be able to clean the bowl with the ball of dough.

Flatted the dough into a disk, wrap in clingfilm and pop in the fridge for at least 30 mins (can be stored in the fridge for 48 hours or in the freezer for a month.)

To make the filling, heat a little oil in a pan and gently sauté the sausages until golden brown, then remove the sausages and set aside.

Add the onions and mushrooms to the pan. Sauté them until the onions are soft and the mushrooms have a little colour. Add the crushed garlic and sauté for a for minutes.

Tip the sausages into the pan along with some salt and pepper and a little fresh rosemary and stir well.  Stir in the flour and ensure that everything is coated before pouring in the stock.

Let the stock bubble away for 10 minutes, then take the pan off the heat and set aside whilst you roll out your pastry.

You need to divide your dough into two and I find it easier to form each one into a round disk as it makes it easier to roll into the final shape you need. Flour your work surface and roll out two disks a little larger than the pie dish.  Lay one disk into the pie dish and trim the edges.

Make a quick egg wash by beating an egg with a splash of milk. Pre-heat the oven to 170C (fan)

Pour the cooled pie filling into the base of the pie dish and brush the edges of the pastry. Carefully lay the second disk onto the pie filling and crimp the edges of the pie. Brush the top of the pie with egg wash and bake for 35 mins or until the top of the pie is gloriously golden.

sausage pie

Eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

Filed Under: Everything else, Vegetarian Tagged With: national pie day, parmesan, pastry, pie, pie dish, sausage pie, vegetarian

Previous Post: « mini mixed fruit crumbles
Next Post: pea and potato soup in a crusty bread bowl »
Related Posts with Thumbnails

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe

Archives

Foodies100 Index of UK Food Blogs
Foodies100
Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

dominthekitchen

It’s British Pie Week so I thought a pie with a It’s British Pie Week so I thought a pie with a suitably British filling was most definitely in order and this sausage and mushroom puff pastry pie fits the bill perfectly.  It’s so quick and easy because I’m cheating slightly by using a sheet of ready-made puff pastry but life is short and I’m just not feeling it this week so quick and easy it is.

The filling is so simple, with a thick white wine gravy sauce but it really only takes a few minutes to make. I love these @cauldronfoods vegetarian Lincolnshire sausages.  They’ve got the spices and the texture just right and they brown beautifully which is great for a pie like this.

#BritishPieWeek #Pie #SausagePie #PuffPastry #Pastry #Gravy #Food #FoodBlogger #FoodWriter #Vegetarian #Sausages
Jasmine Tea Loaf This cake reminds me of grandma Jasmine Tea Loaf

This cake reminds me of grandma Sylvia who used to always make a tea loaf for tea-time on a Sunday.  She would serve each slice slathered in butter and sometimes even with a slice of cheese on top.  It’s stunning.  It’s packed with fruit and quite dense as it has no butter or fat in the cake, but it’s so tasty and the perfect accompaniment to a cuppa, so put the kettle on.

The recipe is on my website now - click on the link in my Instagram bio, then click on the pic of the recipe you want.

#cake #tealoaf #loafcake #JasmineTea #Baking #cakesofinstagram #food #FoodBlogger #FoodWriter #TeaTime
Blood Orange, Lemon & Marmalade Cake This is quit Blood Orange, Lemon & Marmalade Cake

This is quite literally sunshine on a plate. Such a simple loaf cake but it delivers the joys of bursts of citrus flavours in every bite!

#recipe on the website now - click on the link in my bio

#cake #cakesofinstagram #bloodorange #lemon #lemoncake #marmaladecake #marmalade #baking #food #sunshine #sunshineonaplate #foodblogger #foodwriter
Pea, asparagus and greek yoghurt pasta bake This Pea, asparagus and greek yoghurt pasta bake

This is such a simple concept but it tastes so good.  I'm also so glad it turned out OK because I was kind of making it up as I went along. I'm usually quite confident about savoury pasta dishes where I just 'throw things into a pan' but I wasn't quite sure if my concept of blending the sauce ingredients would work.

I'd picked up some wonderful asparagus from the local greengrocer. I simply adore asparagus and usually wait until the British grown stuff comes into season but something tempted me to buy it and I'm so glad I did.  I used my fave Greek Yoghurt by @fage_uk The taste reminds me of warm Spring days and balmy Summer evenings which is exactly the vibe we all need right now.

Recipe on the website now - link in bio

#Pasta #PastaBake #Peas #Asparagus #Vegetarian #OnePotMeal #Cheese #GreekYoghurt #Food #FoodBlogger #FoodWriter
Eggs Florentine... a healthy green stew of spinach Eggs Florentine... a healthy green stew of spinach and peas with veggies sausages. 

I do love soft baked eggs nestled into something warm and healthy and this one pot meal is perfect. 

Recipe on the website: DomInTheKitchen.com

#eggs #eggsflorentine #stew #spinach #health #healthyfood #healthyeating #vegetarian #food #foodstagram #foodblogger
banana, espresso, choc-chip traybake with a purely banana, espresso, choc-chip traybake with a purely filthy caramel chocolate and condensed milk icing.

Sometimes only cake will do and I was totally craving something sickly and sweet.  This traybake hits the spot perfectly and although ridiculously ugly to look at (I mean, take your pick between the cake and me) the icing was utterly divine!

The recipe is up on the website - link in bio.

#cake #traybake #chocolate #condensedmilk #icing #bananacake #coffeecake #baking #food #foodwriter #foodblogger #DomInTheKitchen
Load More… Follow on Instagram

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital