Why Make This Recipe
This Vegetarian Sausage Pie Puff Pastry is a perfect dish for anyone looking for a hearty, comforting meal without meat. It’s rich in flavors and has a delightful flaky crust that makes it irresistible. Whether you are a vegetarian, vegan, or just looking to enjoy a lighter meal, this recipe offers a satisfying, delicious option. It’s great for family dinners, special occasions, or even meal prep for the week.
How to Make Vegetarian Sausage Pie Puff Pastry
Ingredients
- 8 vegetarian/vegan sausages, fresh or frozen
- 1 onion, finely chopped
- 70 g celery root, small piece, peeled and finely diced
- 1 large carrot, peeled and finely diced
- 180 g mushrooms, wiped and finely chopped
- 3 tablespoons olive oil
- 3 whole allspice berries
- 3 whole juniper berries
- 1 bay leaf
- 1.5 tablespoons flour
- 270 ml vegetable stock
- 2 teaspoons Worcestershire sauce (make sure it’s vegetarian)
- 1 tablespoon redcurrant/cranberry jelly
- 0.5 teaspoon dried thyme
- Pepper to taste
- 1 ready rolled sheet of puff pastry or frozen pastry block
- 1 small egg, lightly beaten
Directions
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Fry the sausages in a non-stick pan in 1.5 tablespoons of oil over medium heat for about 10 minutes until nicely browned, turning often. Remove from heat, lift the sausages out of the pan, and chop into 1-2 cm thick chunks.
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Preheat the oven to 425°F (220°C, gas mark 7, fan 200°C).
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In a large pan, heat the remaining oil, add the bay leaf, allspice, juniper berries, onion, carrot, and celery root, and cook over medium-low heat for about 5 minutes, stirring often.
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Add the mushrooms and continue cooking for 4 more minutes, stirring occasionally.
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Add the Worcestershire sauce, thyme, and flour and stir until thoroughly incorporated until the flour is no longer visible.
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Pour in the stock, add the redcurrant jelly, chopped sausages (along with the juices from frying, if any), and pepper. Stir and cook for another minute or so until the mixture thickens and starts bubbling up.
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Remove from heat, adjust seasoning if needed, and transfer the filling into a casserole dish. Smooth out the top.
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Place the pastry sheet on top, gently pressing in around the edges and removing any air pockets. Trim to fit your dish and make a few cuts in the pastry to allow steam to escape.
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Brush the pastry with the egg wash and bake for 25-30 minutes until golden brown.
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Remove from the oven and serve.
How to Serve Vegetarian Sausage Pie Puff Pastry
Serve this delicious pie hot from the oven. It pairs beautifully with a fresh salad or some steamed vegetables on the side. You can also enjoy it with your favorite dipping sauce or chutney to add more flavor.
How to Store Vegetarian Sausage Pie Puff Pastry
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the pie before baking. Wrap it tightly and store it in the freezer for up to 3 months. When ready to enjoy, bake it straight from the freezer, adding a few extra minutes to the cooking time.
Tips to Make Vegetarian Sausage Pie Puff Pastry
- For a richer flavor, mix different kinds of vegetarian sausages.
- Make sure to season your vegetable filling well; taste and adjust as needed.
- If you’re using frozen pastry, remember to thaw it completely before use.
- To enhance the crust, you can sprinkle some sesame seeds or herbed salt on top before baking.
Variation
You can add more vegetables to the filling, like spinach, bell peppers, or sweet corn, to give it more texture and flavor. If you’re not strict about being vegetarian, you can also mix in some cooked meat if you like.
FAQs
Q: Can I use other types of pastry?
A: Yes, you can use shortcrust pastry or even a gluten-free pastry if needed.
Q: How do I know when the pie is done?
A: The pie is done when the pastry is golden brown and puffy, and the filling is bubbling.
Q: Can I prepare this pie ahead of time?
A: Absolutely! You can prepare the filling and pastry separately, then assemble and bake closer to mealtime.
Vegetarian Sausage Pie Puff Pastry
Ingredients
Main Ingredients
- 8 vegetarian/vegan sausages Fresh or frozen
- 1 onion Finely chopped
- 70 g celery root Small piece, peeled and finely diced
- 1 large carrot Peeled and finely diced
- 180 g mushrooms Wiped and finely chopped
- 3 tablespoons olive oil Divided
- 3 whole allspice berries
- 3 whole juniper berries
- 1 bay leaf
- 1.5 tablespoons flour
- 270 ml vegetable stock
- 2 teaspoons Worcestershire sauce Make sure it’s vegetarian
- 1 tablespoon redcurrant/cranberry jelly
- 0.5 teaspoon dried thyme
- Pepper To taste
- 1 sheet ready rolled puff pastry Or frozen pastry block
- 1 small egg Lightly beaten for egg wash
Instructions
Preparation
- Fry the sausages in a non-stick pan in 1.5 tablespoons of oil over medium heat for about 10 minutes until nicely browned, turning often. Remove from heat, lift the sausages out of the pan, and chop into 1-2 cm thick chunks.
- Preheat the oven to 425°F (220°C, gas mark 7, fan 200°C).
- In a large pan, heat the remaining oil, add the bay leaf, allspice, juniper berries, onion, carrot, and celery root, and cook over medium-low heat for about 5 minutes, stirring often.
- Add the mushrooms and continue cooking for 4 more minutes, stirring occasionally.
- Add the Worcestershire sauce, thyme, and flour and stir until thoroughly incorporated until the flour is no longer visible.
- Pour in the stock, add the redcurrant jelly, chopped sausages (along with the juices from frying, if any), and pepper. Stir and cook for another minute or so until the mixture thickens and starts bubbling up.
- Remove from heat, adjust seasoning if needed, and transfer the filling into a casserole dish. Smooth out the top.
- Place the pastry sheet on top, gently pressing in around the edges and removing any air pockets. Trim to fit your dish and make a few cuts in the pastry to allow steam to escape.
- Brush the pastry with the egg wash and bake for 25-30 minutes until golden brown.
- Remove from the oven and serve.