sausage and mushroom puff pastry pie

British Pie Week

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 basic, with a thick white wine gravy sauce but it really only takes a few minutes to make. I love these Cauldron vegetarian Lincolnshire sausages.  They’ve got the spices and the texture just right.

Lockdown Funk

I don’t know about you but I seem to have lost my mojo these past couple of weeks. It’s a combination of this lengthy lockdown and the cooking fatigue we’re all suffering from.  Sometimes I just can’t be bothered with cooking.  I genuinely can’t wait till someone else can cook for me and not eat in my kitchen!

• 6 sausages – cut into chunks
• 1 medium onion – cut into chunks
• Roughly 7 medium chestnut mushrooms – cut into chunks
• A handful of green beans – cut into chunks
• 1 large garlic clove – grated or crushed
• one teaspoon fresh thyme
• 1 tablespoon plain flour
• ¾ litre of vegetable stock made up of half boiling water and half white wine
• A sheet of ready made puff pastry

You will need a medium pie dish.  I’m using a falconware enamel pie dish. Pre-heat the oven to 170C (fan)

Heat a little butter and olive oil in a pan and sauté the mushrooms until brown, add a little black pepper half way through.  Once they’re brown to your liking, tip them out of the pan and set them aside.

Using the same pan, add a little more butter and olive oil and sauté the onion and the sausages until they both begin to colour nicely.  Halfway through, stir in the fresh thyme and garlic.  Once the sausages are nicely browned, add the browned mushrooms and the green beans and let everything sauté a little before add the flour. Stir the flour in well and then after a couple of minutes pour in the stock.

Let the stock simmer gently for about 8 minutes.  It will start to thicken.  As it does, take the pan off the heat and let the whole dish cool down by half – roughly 30 mins. Then transfer the filling to your pie dish.

Unroll your readymade puff pastry and lay it on top of the pie. Crimp the edges and score the pastry in a diamond pattern.  Trim the excess and make some leaves for the top.  Brush the whole thing with an egg wash made from 1 beaten egg and some water.

Bake for 30 mins until the top is puffed and golden and the filling is pipping hot.

Eat and of course, enjoy!