I’ve got the easiest recipe for the best pie ever made in history. This Sausage pie is a class apart and yet, it isn’t demanding, of your time or effort. Okay, I’ll be clear from the start, I used ready-made puff pastry and why not? I found a great option and it saved me tonnes of time and cleaning up to do later. Considering, my little boys need mama, almost all the time now, being stuck indoors, I’ll willingly take an alternative that will leave me with more time. Although I loved making the empanadas from scratch I would love to try them out with this readymade pastry as well.
So that’s the pastry taken care of. The filling for this pie couldn’t get any simpler. It follows the same theme as the pastry, not needing much time or effort. Stir fry a few ingredients, add in the rest and voila, the filling is done.
Although I’ve used sausages, and that’s obviously why it’s called a sausage pie, you can use meat or some veggies too in the filling. Prawn or chicken will work great and if you want to throw in some veggies; mushrooms, zucchini, bell peppers make great options.
With the cheese, I used regular processed cheese, (I know, sacrilegious) because it was the only kind I had in my fridge, but you can use mozzarella or a dash of parmesan, or a mix of different types of cheese. This pie is very accommodating that way.
- Make sure the puff pastry has completely thawed, before you try to unroll it. If it is still frozen or hasn’t completely defrosted, the pastry will break when you open it.
- If on the other hand, the pastry is sticky and too soft, put it in the fridge for ten minutes and you’ll find it easy to peel it off the paper.
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Sausage Pie :
300 gms readymade puff pastry
For the filling :
1 tbsp oil
3 rashers of bacon, chopped, (optional)
2 onions, finely chopped
1 tbsp garlic, finely minced
300 gms chicken sausages, (minced)
100 gms chicken salami, roughly chopped
1 tsp pizza seasoning
a dash of pepper
1 tsp chilly flakes
a sprig of parsely
1 cup grated cheese
salt to taste
- Put a pan to heat and put the oil in. If using the bacon, add it now, and let it fry for a couple of minutes.
- Add the onions, let them turn soft. Toss in the garlic and let it fry well.
- Fry the sausages and salami with the garlic and onion. (I roughly minced the sausages in a food processor, so that there wouldn’t be too many chunky bits in the filling)
- Add the pizza seasoning, chilli flakes, salt, pepper and chopped parsley. Fry the mixture for a couple of minutes and set it aside to cool.
- Preheat the oven to 180 C.
- In a separate bowl, beat the eggs. Reserve a tablespoon of beaten egg to brush on the pastry later.
- Then add the grated cheese and the cooled down sausage mixture to the beaten eggs. This makes the filling.
- Unroll the thawed pastry and divide it into two portions, one slightly larger than the other.
- Grease a medium-sized loaf tin with a bit of oil. Line the tin with the larger portion of pastry, letting the sides overhang.
- Pour in the sausage filling and evenly distribute using a spatula. Cover the pie, using the smaller portion of pastry.
- Crimp the two sheets of pastry together, pinching them together with your fingers and pressing down with a fork.
- Brush the top of the pastry with the reserved beaten egg.
- Bake in a preheated oven at 180C for 40 minutes.
- After the pie has baked, let it cool down a bit before you slice it.