Sausage Pie

*Sausage Pie*
Serves 6

This is delicious.  Sausage meat stuffing baked inside a buttery crust. You will want to use a good quality meaty sausage for this.

For the pastry:
175g plain flour (1 1/4 cups)
pinch fine sea salt
85g butter cut into cubes and chilled (6 TBS)
1 - 2 TBS cold water

For the Stuffing filling:
1 pound pork sausages, skinned and crumbled
2 TBS olive oil
a knob of butter
1 small onion, peeled and finely chopped
1 small leek, trimmed, washed and finely chopped
2 stalks celery, with leaves, trimmed and finely chopped
1/2 TBS dried sage leaves
salt and black pepper to taste
9 soft pitted prunes, chopped
9 soft dried apricots, chopped
1 finely grated zest of one large orange
2 thick slices stale bread made into crumbs
1 large free range egg, beaten

Make the pastry case first.  Sift the flour and salt into the bowl of a food processor.  Drop in the butter cubes and pulse until the mixture resembles fine crumbs.  Add 1 TBS of the cold water through the feeder tube while you have the motor running until the mixture forms a ball, only adding additional water as needed.  Shape into a flat disc, wrap in cling film and chill in the refrigerator for half an hour to rest.

Make the stuffing while the pastry is chilling.  Melt the butter with the oil in a skillet.  Add the onion, leek and celery.  Cook, stirring occasionally, over medium heat to soften without browning.  Toss in the bread crumbs, dried fruit and orange zest.  Season lightly, remembering that the sausage meat will be seasoned.  Crumble in the sausage meat and mix to combine.  Stir in the beaten egg until it is absorbed.

Preheat the oven to 190*C/375*F/ gas mark 5.  Roll the pastry out on a lightly floured surface to a 11 inch round. Fit into a 9 inch tart tin.  LIne the pastry case with a sheet of baking paper and fill with baking beans or rice.  Bake in the heated oven and bake blind for 15 minutes.  Remove from the oven and remove the paper and beans/rice.  Prick with a fork and return to the oven for 5 minutes longer.

Pile the stuffing mixture into the pastry case.  Smooth it down slightly.  Bake for 30 minutes in the heated oven until the top is browned and the filling is cooked through.  Let stand for 10 to 15 minutes before serving.

Note - this can also be served cold.  Mustard or  a tomato chutney go very well with this.





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