Sausage Pie
Indulge in the savory comfort of homemade sausage pie—a hearty, crowd-pleasing recipe perfect for cozy family dinners or entertaining guests. This dish combines golden, flaky shortcrust pastry with a rich and flavorful filling made from ground sausage, sautéed onions, garlic, and fresh thyme. A touch of creamy milk transforms the filling into a luscious, thick sauce, while the beaten egg wash ensures a beautifully crisp and golden finish. Easy to prepare in under an hour and designed to serve six, this classic recipe is a celebration of simple yet irresistible ingredients. Serve warm and pair with a fresh green salad or steamed vegetables for the ultimate meal. Keywords: sausage pie recipe, savory pie, hearty dinner ideas, shortcrust pastry pie, comfort food.
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Recipe Information
Ingredients
- 500 grams Uncooked sausage (ground or links, casings removed)
- 500 grams Shortcrust pastry
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves (or dried thyme)
- 1 tablespoon All-purpose flour
- 100 milliliters Milk
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg, beaten
Instructions
Preheat your oven to 200°C (400°F). Grease a 9-inch pie dish (or equivalent).
Heat a large skillet over medium heat. Add the sausage and cook until browned and fully cooked, breaking it up with a spoon. Transfer to a plate lined with paper towels to drain excess fat.
In the same skillet, add the onion and garlic. Sauté over medium heat for about 5 minutes, or until softened.
Stir in the thyme and flour, ensuring the flour coats the onions and garlic evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the milk while stirring continuously, creating a thick sauce. Add the cooked sausage back to the skillet and season with salt and black pepper. Remove from heat and allow the mixture to cool to room temperature.
Roll out two-thirds of the shortcrust pastry on a floured surface to fit the pie dish. Line the dish with the pastry, pressing it gently into the corners. Trim any excess at the edges.
Pour the cooled sausage filling into the pastry-lined dish, spreading it evenly.
Roll out the remaining pastry to create the pie lid. Place it over the filling and seal the edges by crimping with a fork or your fingers. Trim any excess pastry.
Cut a few small slits in the top of the pie to allow steam to escape during baking.
Brush the beaten egg over the pastry top for a golden finish.
Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and cooked through.
Let the sausage pie cool slightly for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 6548 mg | 285% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 19.0 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 409 mg | 31% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1746 mg | 37% | |
*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.
