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
SAUSAGE ROLLS
If you like pigs in a blanket, you'll love sausage rolls. The buttery, flaky pastries stuffed with sausage are popular snacks in much of Europe.
Categories birthday party cocktail party feed a crowd New Year's Eve Super Bowl tailgate appetizers meat snack
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
- In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
- Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
- Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
- In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
- Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.
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.
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