Pork Sausage Pie
Indulge in the hearty, comforting flavors of this homemade Pork Sausage Pie, a family-friendly dish that combines flaky puff pastry with a savory filling of seasoned sausage, tender vegetables, and a rich, flavorful gravy. Perfect for any occasion, this recipe features a golden, egg-washed crust that locks in the robust blend of pork sausage, onions, carrots, garlic, and peas, all enhanced with thyme and a hint of black pepper. With a total cook time of just over an hour, this pie is both simple to prepare and deeply satisfying. Serve it warm with a side of mashed potatoes or a crisp green salad for a complete meal that’s sure to become a household favorite. Ideal for weeknight dinners or special gatherings, this classic pork pie is a delicious way to elevate comfort food.
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Recipe Information
Ingredients
- 500 grams puff pastry
- 400 grams pork sausage meat
- 1 large onion
- 2 medium carrots
- 2 cloves garlic cloves
- 150 grams frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 250 ml chicken or vegetable stock
- 1 large egg
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 190°C (375°F).
Peel and finely chop the onion, carrots, and garlic.
Heat the vegetable oil in a large skillet over medium heat. Add the onion and carrots, and cook for 5-7 minutes until softened.
Stir in the garlic and pork sausage meat, breaking it up with a wooden spoon. Cook until the sausage is browned and fully cooked, about 8-10 minutes.
Sprinkle the flour over the sausage mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock, stirring constantly to form a thick gravy. Reduce the heat and simmer for 3-4 minutes until the mixture thickens.
Add the frozen peas, dried thyme, salt, and black pepper. Stir well and set the filling aside to cool.
Roll out half of the puff pastry on a floured surface to fit a 9-inch pie dish. Carefully press the pastry into the dish, trimming any excess around the edges.
Pour the cooled sausage filling into the pie crust, spreading it out evenly.
Roll out the remaining puff pastry to form the pie lid. Lay it over the filling, crimping the edges to seal. Trim excess pastry, then cut a few small slits in the top to allow steam to escape.
Lightly beat the egg and brush it over the top of the pie for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.4 g | 418% | |
| Saturated Fat | 161.3 g | 807% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 500 mg | 166% | |
| Sodium | 8424 mg | 366% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 27.9 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 320 mg | 25% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2704 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
