SAUSAGE AND ONION PUFF PASTRY PIE
Today's recipe for Sausage and Onion Puff Pastry Pie is a fabulous standby recipe that uses ingredients from the freezer as well as the store cupboard. Based on a pie I used to enjoy for school dinners, in place of braised beef and onions, I have used sausages with fried onions. The pie is made in a square deep baking tin, I used a square cake tin with great results and uses ready-made puff pastry. This pie is fabulous when served warm, with mashed potatoes and peas or baked beans, as well as being just as delicious when its cold, served with salad, pickles, and chutney. You can use shortcrust pastry for this pie, and I always think homemade shortcrust pastry is best, but we love it with puff pastry, and I usually have a pack or two of puff pastry in the freezer. One important tip, try to use high meat content sausages, such as 85% and higher, as if you use sausages with a higher fat content, you will have a fatty mess underneath the pastry crust! Make this ahead of time and freeze it unbaked, or once baked you can freeze individual slices, then just defrost overnight in the fridge or in the microwave. You can use any sausages you fancy, When I made this last time, I used Pork Cumberland Sausages, which are very peppery. Other sausages that would be lovely in this recipe are Lincolnshire sausages; Pork and Apple sausages; Pork and Caramelised Onion sausages and Pork and Leek sausages. I used onion chutney, but again, you can use any chutney you have to hand, or even a commercial pickle such as Branston Pickle or Ploughman's Pickle.
Provided by Karen Burns-Booth
Categories Pies
Time 1h45m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180C/350F/Gas mark 4. Grease and flour a 20cm x 20cm (8" x 8") square tin.
- Fry the onions in the oil over a low heat, so they don't take on too much colour, for about 5 minutes.
- Mix the cooked onions with the skinned sausages, chutney, parsley, Worcester sauce, salt, pepper and mixed herbs until all the ingredients are amalgamated.
- Divide the pastry into 2 pieces, and roll one half out on a floured board to fit and line the greased tin - you want the side of the pastry to come up the sides.
- Spoon the sausage mixture into the pastry lined tin and smooth it down so it is even and fairly tightly packed together.
- Roll the remaining pastry out on a floured board to just fit on top of the sausage mixture, then fold over the all the sides of the pastry base to form a crust around the edge, you may find it useful to wet the pastry first. Crimp the edges together with a fork or a knife.
- Brush the beaten egg over the pie crust to glaze it.
- Bake the pie in the pre-heated oven for 50 minutes, until the pastry is golden brown and sausage meat filling is cooked.
- Allow to sit for 30 minutes before serving warm, cut into squares. Makes between 6 and 9 squares.
Nutrition Facts : Calories 473 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 507 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
SUPER SAUSAGE ROLLS
Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet
Provided by Lulu Grimes
Categories Buffet, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
- Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
- Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.
Nutrition Facts : Calories 235 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
SAUSAGE PLAIT
A step-by-step recipe for kids from CBeebies series 'i can cook'- the roll contains peppers and chilli and teaches pastry skills
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas 6. Grease a baking tray with oil using a pastry brush, then cover it with baking parchment. Put to one side. Remove the meat from the sausage skins by snipping off the ends, then squeezing the sausagemeat into a bowl (see step 1).
- Cut the pepper into small pieces with scissors. Break the egg into the cup, beat with a fork, and save 2 tbsp for glazing. Add the red pepper and remaining egg to the sausagemeat with the chilli flakes, if using, and purée. Mix well with a fork or clean hands (step 2).
- Sprinkle some flour on the work surface. Using a rolling pin, roll out the pastry into a rough square shape, about 30 x 30cm. Put the pastry on the lined baking tray (step 3).
- Now spoon the filling down the middle of the pastry in a sausage shape - leave a little gap at the top and bottom (about 3cm) (step 4).
- Cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side - we cut 12 strips each side. Brush the pastry all over with most of the saved egg (step 5).
- Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Now brush the top all over with the last of the egg. Bake for 35-40 mins or until golden. Serve hot or cold with baked beans or salad (step 6).
Nutrition Facts : Calories 562 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.6 milligram of sodium
SIMPLE HOMEMADE SAUSAGE PATTIES
Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 small patties
Number Of Ingredients 10
Steps:
- Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
- To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
- Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.
IMPOSSIBLY EASY ITALIAN SAUSAGE PIE
Dinner's impossibly easy! Top this sausage pie with a spoonful of warm pasta sauce, and you'll think you're eating pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 95 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
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