Description
This creamy sausage pie with flaky puff pastry is a comforting and flavorful dish featuring seasoned ground sausage in a rich, creamy sauce encased in golden, crisp puff pastry. Perfect for a hearty meal, this recipe combines sautéing and baking to deliver a savory pie that’s ideal for family dinners or entertaining guests.
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: In a large skillet over medium heat, heat olive oil. Add the ground sausage and cook until browned and crumbled. Remove the sausage from the pan and set aside.
- Sauté Onion and Garlic: Add the finely chopped onion to the skillet and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Create Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly. Cook for 1-2 minutes until the flour turns slightly golden.
- Add Liquids and Seasonings: Gradually whisk in milk to prevent lumps. Stir in heavy cream, black pepper, salt, dried thyme, and optional dried sage. Continue stirring until the sauce thickens to a creamy consistency.
- Combine Sausage and Sauce: Return the cooked sausage to the skillet and mix thoroughly with the sauce. Allow the filling to cool slightly.
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking.
- Prepare Pastry Base: Roll out the puff pastry to fit your pie dish. Line the dish with the pastry, trimming excess edges.
- Fill the Pie: Pour the cooled sausage filling into the pastry-lined dish, spreading evenly.
- Top with Pastry: Cover the filling with another sheet or layer of puff pastry, or use trimmings to decorate as desired.
- Apply Egg Wash: Brush the top layer of puff pastry with beaten egg for a golden, glossy finish after baking.
- Bake the Pie: Bake in the preheated oven for 25-30 minutes until the puff pastry is risen, puffed, and golden brown.
- Cool: Remove the pie from the oven and allow it to cool for 5-10 minutes to set before slicing.
- Garnish and Serve: Optionally garnish with fresh thyme. Slice and serve warm for best flavor and texture.
Notes
- You can adjust the seasoning to your preference, adding more herbs or a pinch of chili flakes for heat.
- If you prefer a spicier pie, choose spicy sausage or add cayenne pepper.
- Make sure to let the filling cool slightly before assembling to prevent the puff pastry from becoming soggy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a crispier crust, chill the assembled pie for 15 minutes before baking.
