Sausage and Green Pea Pie
Experience the comfort of homemade goodness with this savory Sausage and Green Pea Pie, a rustic dish that brings hearty flavors to your table. Perfectly browned sausage, vibrant green peas, and a creamy, herb-infused sauce are encased in a golden, flaky shortcrust pastry, making every bite irresistibly satisfying. This recipe combines the richness of heavy cream and the freshness of parsley, creating a well-balanced filling that’s both rich and comforting. Ideal for family dinners or a cozy gathering with friends, this easy-to-make pie is ready in just over an hour and serves four. Whether using fresh or frozen peas, this versatile pie is a delightful way to elevate a classic meat-and-vegetable combination. Don’t forget the essential egg wash for that gloriously glossy crust!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links sausages
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup green peas, fresh or frozen
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable stock
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 sheet pre-made shortcrust pastry
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Remove the sausages from their casings and crumble the meat into the skillet. Cook until browned, breaking up larger pieces with a spoon, about 5-7 minutes. Remove the cooked sausage from the skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the green peas and cook for 2 minutes. Sprinkle the flour over the mixture and stir to combine, letting the flour cook for 1-2 minutes.
Gradually add the chicken or vegetable stock, stirring constantly to create a smooth sauce. Add the heavy cream, salt, and black pepper. Allow the mixture to simmer for 5 minutes, or until slightly thickened.
Return the cooked sausage to the skillet and stir in the chopped parsley. Cook for another 1-2 minutes, then remove the skillet from heat. Allow the filling to cool slightly.
Roll out the pre-made shortcrust pastry and line a 9-inch pie dish with it. Trim the edges, leaving a little overhang.
Pour the sausage and green pea filling into the prepared pie crust, spreading it evenly.
Brush the edges of the pie crust with the beaten egg to help seal the top crust. Roll out another sheet of pastry and place it over the filling. Press the edges to seal, then trim any excess pastry.
Brush the top of the pie with the remaining beaten egg and use a knife to cut a few small slits in the top to allow steam to escape.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Let the pie cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 386 mg | 8% | |
*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.
